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Heat Meets Sweet: Crisp Grilled Shrimp and Spiced Watermelon Gives You Mediterranean Jerk Grilled Shrimp [ B y M atthew G runwald with A le x andra G runwald ]
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602-740-9561 Private school BA degreed teachers Class size of 12 students State licensed Ages 2-1/2 to 5 years
Junior Kindergarten & Kindergarten
(Students must be 5 years old by Dec. 31) Program includes: Gymnastics Spanish Music and Art Computers
If you are looking to ditch the burgers and hot dogs this summer, try a more sophisticate outdoordining alternative: my Mediterranean jerk jumbo shrimp paired with a slightly spiced watermelon and Serrano chili salsa. It’s astounding how these two familiar ingredients turn decadent when served as a pair! The perfectly seasoned crisp grilled shrimp have a slight orange burst, highlighted with a hint of mint from the marinade that ties in to the citrus in the salsa. Coarse sea salt is added to harmonize and heighten the taste and add depth to the sweet watermelon. Diced hot chilis create a warm, bursting sensation along with a layered experience of sweet, salty, and spicy. In addition to the savory ingredients, this summertime meal of vibrant colors looks as if it were painted on a canvas. Pink watermelon swimming with green mint and Serrano chilis form an eyepopping visual platform that supports enormous shrimp that are themselves objects of art. This altogether simple yet ambrosial dish is an ideal recipe to have on hand when entertaining and you wish to leave a vivid impression. There is a bit of history behind the Mediterranean jerk sauce. Jerk is a style of cooking native to Jamaica in which meats are dry-rubbed or wet-marinated with a hot spice mixture called Jamaican jerk. Jerk chicken or fish was originally smoked over aromatic wood charcoal. The more traditional method of grilling over hardwood charcoal is now used, and it contributes to the jerk meat’s distinctive flavor.
recipe info
Ingredients:
28570 North El Mirage Road Peoria, AZ 85383 4220 W. Opportunity Way Anthem, AZ 85086
www.CreativeCastlePreschool.com 68
North Valley AUGUST | SEPTEMBER 2011
Crisp Grilled Shrimp and Spiced Watermelon: Mediterranean Jerk Grilled Shrimp Recipe by Matthew Grunwald
Wooden skewers soaked in water for about one hour (available at your local market) ¼ cup extra-virgin olive oil ³¹ cup orange juice 4 tbsp. jerk spice blend 20 jumbo shrimp, deveined and shelled 5 cups seedless watermelon, diced small 2 Serrano peppers, minced and seeded. (Word of advice: Wear gloves when handling!) ¼ cup fresh-squeezed lime juice zest from 2 limes 2 tbsp. pure honey ½ cup cilantro, finely chopped 1 tbsp. fresh mint, chopped 1 cup fresh green onion, chopped 1 tbsp. fresh ginger, minced 1 tsp. sea salt 1 tsp. fresh black pepper extra-virgin olive oil for skillet Individual tasting spoons (an indulgence for dinner parties and guests)
In a bowl, combine the oil, orange juice, spice, and shrimp. Cover and marinate for one hour. In another bowl, combine the watermelon, Serrano pepper, lime juice and zest, honey, cilantro, mint, green onion, ginger, salt, and pepper and let marinate for one hour. Preheat a large-ridged cast-iron skillet to medium-high heat. Take the shrimp out of the marinade and skewer four shrimps per skewer. Salt and pepper the shrimp and grill it for two minutes on each side until just cooked through. (Note: Be careful not to overcook, as the shrimp will become chewy.) Shrimp can also be cooked on an outdoor grill. Serve with the salsa. To impress your guests, provide individual tasting spoons for each person. These can usually be found at specialty stores. I also recommend you purchase the highest-quality produce fresh that day—it makes a difference!