LEMON-POPPY SEED SKEWERED SHRIMP WITH PINEAPPLE AND WATERMELON

I knew I’d find a good use for that wedge of watermelon. The next step was to come up with a sauce that wouldn’t clash with my other ingredients. Enter: Lemon poppy Seed Drizzle, a tasty complement to seafood AND pineapple and watermelon. As for the poppy seeds… Yesterday, the flecks were parsley, so I thought I’d mix it up some. Unfortunately, since my guys weren’t talkative during dinner (something to do with eating in front of a movie), the verbal feedback was on the thin side. Appetite-wise, however, they spoke volumes, leaving a poppy seed here and there and skeletal skewers on their otherwise clean plates. This is wonderful summer fare. Yes, I know it’s still spring, but sometimes I’m a bit ahead of my time 🙂

Lemon-Poppy-Seed Skewered Shrimp with Pineapple & Watermelon

LEMON POPPY SEED DRIZZLE:

1 cup water

3 tbsp lemon juice

1 egg yolk

2 tbsp sugar

1 tbsp cornstarch dissolved in 1/4 cup water

1 tsp poppy seeds

1/4 tsp sea salt

SKEWERED SHRIMP AND FRUIT:

1-1/2 lb large cooked shrimp (tail on, peeled, and deveined–easy!)

1 whole pineapple (skin removed, cut in half vertically, cored, and sliced into 1/2″ thick pieces)

1/4 medium watermelon (rind removed and cut into 1/2″ thick pieces)

1 lemon, cut into 8 wedges

sea salt to taste

parsley (optional)

8 skewers for grilling shrimp (I used bamboo)

1) In small saucepan over medium-high heat, whisk together all lemon poppy seed drizzle ingredients; bring to a boil, stirring constantly; cook 2-3 minutes until dressing thickens; remove from heat, pour into small bowl, and refrigerate

2) Heat outdoor grill to medium-high (or grill pan on stovetop)

3) Divide shrimp between skewers, piercing each shrimp near head and again near tail; refrigerate

4) Grill pineapple 2-3 minutes each side (don’t overdo–just soften a bit and put some manly grill marks on them); remove from heat, set aside, and let cool a few minutes

5) Arrange plates: alternate and overlap slices of pineapple and watermelon; place a couple lemon slices in corners of plate

6) Grill skewered shrimp 1-2 minutes each side (since these are already cooked, you’re just heating them a bit and going for more manly grill marks)

7) Place grilled shrimp atop fruit and sprinkle with sea salt to taste; drizzle with lemon poppy seed dressing; pop a jaunty piece of parsley on plate and serve; Enjoy!

Serves: 4

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 04/28/12

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One thought on “LEMON-POPPY SEED SKEWERED SHRIMP WITH PINEAPPLE AND WATERMELON

  1. […] are so many perfect summer foods, but who can resist the amazing kabob — in this case, Lemon-Poppy Seed Skewered Shrimp with Pineapple and Watermelon. Not only does it delight the eye, but it’s light, easy to put together, and won’t turn your […]

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