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From the Kitchen: Shrimp and Watermelon Salad

June 28, 2011

On Sunday, I got together with some of my girlfriend’s for our monthly Las Piggies gathering. Once a month we choose a theme or ingredient and gather to eat-up and catch-up. This month’s theme was seafood. My favorite. I made a shrimp and watermelon salad using this Epicurious recipe. It was pretty good but I didn’t find the dressing very interesting. And since hubs missed out on the salad (no boys allowed at Las Piggies), I made it again for dinner last night. This time, however, I made a different (much more tasty) dressing. I totally winged it so this is more my process than it is a recipe- all the measurements are pretty rough so please adjust them how you see fit.

{love+cupcake}’s “I Just Winged It” Fig Balsamic Vinaigrette

(makes enough for two dinner sized salads)

1/4 cup Fig Balsamic (purchased here)

1 tablespoon extra virgin olive oil

1 teaspoon honey

1/8 teaspoon Siracha (or more)

Salt and Pepper to taste

Mix all ingredients in small mixing bowl. Emulsify with a milk frother like this one. You can also use a whisk or fork but the frother whips the balsamic/oil mixture into a thick, creamy consistency that is wonderful, no separation! Pour over your watermelon, shrimp and greens et voila! Enjoy!


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