Shrimp, Watermelon and Cucumber Salad.-
12 large shrimp, cleaned with tails on
6 hoja santa leaves
12 bamboo sticks
Salt & pepper
1/4 red onion, finelly chopped
4 tbl finelychopped cilantro leaves
1/4 cup olive oil
4 tbl white wine vinegar
1 cucumber, seeds removed and cut in small cubes
2 cups watermelon cubes without seeds
OJ Reduction :
1 cup OJ
4 tbl honey
For the reduction:
Mix juice and honey and place in pan on low heat for about 10 min until it reduces by a fourth of it's volume and has a caramel consistency. Reserve.
For the dressing:
Mix all ingredients in a bowl: onion, cilantro, cucumber, watermelon, vinegar, salt & pepper. Mix well, add olive oil a little at a time, reserve.
Put a bamboo stick through each shrimp (to keep from curling), blanch the hoja santa leaves in water for a minute then cut in 3in x 1in strips and wrap around the shrimp and secure with toothpicks. Salt and pepper shrimp and fry for a minute just before serving in oil. Put on paper towels, take toothpicks and bamboo sticks off and reserve. Place some salad on a plate in a mound; place 2 or shrimp on top, decorate plate with reduction and put some cilantro leaves for decoration.