Chef Doug Zuk
Executive Chef, Pueblo Country Club
Pueblo, CO

• 1 tsp. dried chili (crushed)
• 11/2 cups olive oil
• 1 tsp. salt
• 2 cloves garlic
• 1 bunch cilantro
• 2 limes (juiced)
• 2 lbs. shrimp (shell on)
• 4 cups mixed melon
• 3 Tbsp. sugar
• 1/2 cup mint (roughly chopped)
• 1 Tbsp. rice wine vinegar
• 3 cups salad greens (romaine, watercress,spring mix)
• 1 cup chopped toasted peanuts

Mix chili, oil, salt, garlic, cilantro, half of the lime juice.  Add shrimp and marinate 2-3 hours at room temperature or overnight in refrigerator.

Combine melons, sugar, mint, remaining lime juice and vinegar.  Refrigerate 30 minutes.

Get your grill really hot.  When hot remove shrimp from marinade and grill until shells are slightly charred.  Cool in refrigerator.  Reserve marinade as dressing.

When cool, peel and dice (or leave whole).  Place salad greens on bottom of plate.  Top with melon and shrimp. Garnish with fresh mint sprigs and lime wedges.