For the vinaigrette:
1 large cucumber, peeled, seeded, and diced
2 Tbs. red wine vinegar
Zest of 1 lime
2 Tbs. fresh lime juice
2 Tbs. finely chopped chives
2 Tbs. finely chopped flat-leaf parsley
1 1/2 tsp. Dijon mustard
1 tsp. local honey
1/2 tsp. fine sea salt
1/4 cup extra-virgin olive oil
For the salad:
2 tsp. lemon zest
2 Tbs. fresh lemon juice
2 tsp. blackening seasoning, preferably Charleston Original Sauces brand
Fine sea salt
Freshly cracked black pepper
1 lb. jumbo shrimp, peeled and deveined
Metal skewers or wooden skewers soaked in cold water for 30 minutes
14 oz. seedless watermelon, sliced thick and rind removed
1 lb. fresh arugula, washed and patted dry
1/2 ripe avocado
1/4 cup pine nuts, toasted and lightly salted
1/2 cup cucumber lime vinaigrette
For the vinaigrette:
Combine all the ingredients except the olive oil in a blender. Blend until completely smooth. With the blender on low, stream in oil until combined. Strain the mixture through a fine mesh strainer.
For the salad:
Ready a medium-high grill fire. Whisk the first five ingredients together in a mixing bowl. Add shrimp to the marinade and let set for about eight minutes.
Thread the shrimp onto skewers. Grill the shrimp, flipping them once to get nice grill marks on each side, until firm and pink, about five minutes. Put the watermelon slices on the grill. Flip them once so that there are nice grill marks on each side. Set aside.
Toss the arugula with just enough cucumber lime dressing to lightly coat it. Put the arugula on a serving platter. Slice the avocado and arrange around the arugula. Remove shrimp from the skewers. Top arugula with the shrimp and watermelon slices. Sprinkle on the pine nuts. Season with sea salt and cracked pepper. Drizzle a bit of the extra dressing on top and serve.
Pastry chef Andrea Lever Upchurch does watermelon both sweet and savory
