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The challenge of providing this level of care is that our hospital beds are often full. ERs in all of our hospitals are packed. And our clinical teams are exhausted. Early in the pandemic, our community stepped up in amazing ways to help us. We ask that you again join us in fighting this pandemic together.

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  • If your situation is not an emergency, please use other care options, including:
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Together, we can do this. Thank you for your support.

Ken Holmen, MD
President and CEO

Grilled Watermelon and Shrimp Salad

Published in Recipes, Salads & Vegetables Author: CentraCare

Ingredients:

Salad:

  • 4-6 watermelon wedges, sliced 1/2 inch thick
  • 20-24 large shrimp, peeled and deveined, with tails on
  • Olive oil for brushing on shrimp prior to grilling
  • Salt and pepper

Tomato mixture:

  • 1/2 cup diced tomato
  • 1/2 cup diced yellow tomato
  • 1/4 cup Kalamata olives, pitted and halved
  • 1/4 cup sliced scallions
  • 1/2 cup white vinegar
  • 2 tbsp. shallots minced
  • 1 tsp. Dijon mustard
  • 1/4 cup olive oil
  • Salt and pepper to taste

Prepare:

Combine tomatoes, olives and scallions in bowl.

In a separate bowl, whisk together vinegar, shallots, Dijon mustard and 1/4 cup olive oil in a bowl. Season with salt and pepper and pour over tomatoes, mix and set aside.

Brush shrimp with olive oil, salt and pepper.

Heat a grill pan or grill.

Grill watermelon and shrimp until melon is marked and shrimp are pink, about 2-3 minutes per side.

Place watermelon on individual plates. Top each piece with 4-6 shrimp and tomato mixture.