This is an extension of the idea of pairing melons with peppery tastes. In this case, the spice comes from arugula. If you can get wild arugula from a farmers’ market, use it: it has a more pronounced peppery flavor and a firmer texture than cultivated arugula. In a pinch you can use cooked shrimp and eliminate the cooking liquid from the dressing.
6 SERVINGS
1 |
cup water |
½ |
cup dry white wine |
2 |
tablespoons sherry vinegar |
|
Salt |
|
Pinch red pepper flakes |
1½ |
teaspoons minced shallots |
1 |
pound shell-on medium shrimp |
½ |
4- to 5-pound cantaloupe, seeded |
¼ |
pound arugula (preferably wild; see headnote) |
2 |
tablespoons fresh lemon juice, plus more to taste |
⅔ |
cup olive oil |
Bring the water, white wine, vinegar, 1½ teaspoons salt, the red pepper flakes and minced shallots to a simmer in a saucepan over high heat. When the liquid boils, add the shrimp. As soon as the liquid returns to the boil, cover it tightly and turn off the heat. When the pan is cool enough, put it in the refrigerator.
When you are ready to serve the salad, peel the shrimp, reserving the cooking liquid. Cut the cantaloupe into quarters, then cut the flesh away from the rind into ½-inch-thick slabs. Trim the arugula and tear into bite-size pieces.
Strain the shrimp cooking liquid. Place 2 tablespoons of it in a small, lidded jar and discard the rest. Add the lemon juice and olive oil and shake well to make a smooth, thick dressing. Taste for salt and lemon juice.
Put the melon slabs in a bowl and add enough dressing to coat lightly (1 to 2 tablespoons). Toss gently and arrange in a single layer on a serving platter. Add the arugula to the bowl and add enough dressing to coat lightly (1 to 2 tablespoons). Toss and arrange on top of the melon. Repeat with the shrimp and arrange on top of the arugula. Serve immediately.