Grilled Shrimp and Tomato Salad

Let's continue with the grilled theme with a couple of salads woith grilled components.

4 tablespoons canola oil, divided

8 (3/4-inch thick) sliced peeled cantaloupe

1 pound extra-large shrimp, peeled and deveined (tails left on)

1 teaspoon kosher salt, divided

1/2 teaspoon ground chipotle chili pepper

2 pounds assorted medium heirloom tomatoes, sliced

1/4 cup halved cherry tomatoes

1/2 cup torn fresh cilantro

1/3 cup crumbled queso fresco

Chipotle-Lime dressing 9recipe follows) and grilled lime wedges, to serve

Heat a cast-iron grill pan over medium-high heat; brush with 1 tablespoon oil.

Lightly brush cantaloupe with one tablespoon oil. Add to pan, and cook until grill marks form, about 1 minute per side. Remove from pan/

Brush pan with one tablespoon oil.

In a large bowl, toss together shrimp and remaining 1 tablespoon oil; sprinkle with 1/2 teaspoon salt and ground chipotle pepper. Add shrimp to pan, and cook until pink and firm, 1 1/2 to 2 minutes per side.

On a platter, arrange all tomatoes and cantaloupe; sprinkle with remaining 1/2 teaspoon salt. Top with shrimp. Sprinkle with cilantro and queso fresco. Serve with Chipotle-Lime Dressing and lime wedges.

Chipotle-Lime Dressing

1 teaspoon lime zest

Juice of 4 limes (about 1/2 cup)

1 tablespoon sugar

1/2 teaspoon salt

1/4 teaspoon ground chiipotle pepper

2 tablespoons canola oil

In a small bowl, whisk together lime zest and juice, sugar, salt, and ground chipotle pepper. Whisk in oil in a slow steady stream until combined. Serve immediately or cover and refrigerate for up to 3 days, whisking before serving.

Check Out the Top 80 Chef Blogs

Enjoy!!!

Creole & Cajun Comfort Food is now available online.

#youcanttakeneworleansoutofthecook

#creoleandcajuncomfortfood

Good Cooking, Good Eating and Good Living!!!