For the gazpacho:
1 small seedless watermelon, 5 lbs. to get 4 cups of cubed, red fruit
1½ cups small dice red fruit of watermelon
1/2 cup seeded and finely diced jalapeño
1/2 cup finely diced red onion
1/2 cup finely diced red bell pepper
Zest of 2 limes
1/4 cup fresh lime juice, about 2 limes
1 tsp. minced garlic
1/8 cup rice vinegar
1 tsp. Diamond Crystal kosher salt
1/2 tsp. freshly ground black pepper
1/8 cup chiffonade cut mint leaves
1/8 cup chiffonade cut cilantro leaves
For the salad:
2 Tbs. thinly sliced shallot
1/2 tsp. Diamond Crystal kosher salt
1/4 tsp. freshly ground black pepper
2 Tbs. fresh lemon juice, about 1 lemon
3 cups mesclun salad mix, about 1/2 lb.
1 cup diced, ripe avocado
1 cup halved heirloom cherry tomatoes, about 12 whole
2 Tbs. extra-virgin olive oil, divided
1/8 cup finely sliced chives for garnish
For the shrimp:
24 local (21-25 count) shrimp peeled and deveined, about 1¼ lbs.
2 Tbs. Paul Prudhomme Blackened Redfish Magic seasoning
1 Tbs. extra-virgin olive oil
Puree the four cups of watermelon in a blender. Strain through fine mesh strainer. You need two cups of juice.
Combine all of the ingredients except the mint and cilantro in a large bowl and stir until mixed well. Cover and refrigerate for up to 24 hours. Add the mint and cilantro 30 minutes before serving.
Mix the shallot, salt, pepper, and lemon juice in a large bowl until the shallot rings are separated, cover, and leave at room temperature for one hour.
Mix the remaining ingredients and one tablespoon of the olive oil just before serving.
Soak four, six-inch wood skewers in water for at least one hour. Preheat the grill on high.
Arrange six shrimp on each skewer. Season generously with blackening spice and drizzle with the olive oil.
Grill the shrimp for two to three minutes per side, until lightly charred and white in the middle. Let cool to room temperature and serve.
To assemble: Stir the mint and cilantro into the gazpacho. Ladle it into four wide soup bowls. Mix the salad and place one cup in the center or on the side of each bowl, on top of the gazpacho. Top with a grilled shrimp skewer. Drizzle everything with the two remaining tablespoons of olive oil, sprinkle with the sliced chives, and serve.
Chef’s Notes: “Chill the bowls in the refrigerator for at least 20 minutes before serving. Have the ingredients for the soup and salad prepped, refrigerated, and ready to serve into bowls. Remove everything from the fridge and grill the shrimp skewers. As they are cooking, plate the gazpacho and salad, then serve the shrimp right off the grill. The plating time should be less than 10 minutes, so there’s more time with your guests!”
Pro Tip: “Use South Carolina shrimp from your neighborhood fish market, such as Crosby’s Fish & Shrimp Co. on Folly Road. They are simply the best, the flavor is superior, and it’s important to support your local fishermen and seafood markets!”
Harvest Market
1230 Camp Rd., James Island
(843) 225-3018
instagram.com/harvestmarketchs
Harvest Catering
harvestcateringcharleston.com
Think fresh produce, local seafood, and loads of flavor
