Grilled Shrimp Orange And Watermelon Salad With Peppered Peanuts in A Zesty Citrus Dressing

Ingredients

• 0.5 teaspoon canola oil 
• 0.5 cup dry-roasted peanuts coarsely chopped
• 2 cups edamame green frozen shelled fully cooked thawed ( soybeans)
• 0.3 cup basil fresh chopped
• 0.3 cup cilantro leaves fresh chopped
• 1 teaspoon ginger fresh minced
• 2  garlic cloves minced
• 4  green onions thinly sliced
• 0.5 cup hoisin sauce 
• 16 jumbo shrimp fresh unpeeled
• 6 ounces torn leaf lettuce red loosely packed
• 0.5 cup juice of lime fresh
• 5  sunkist oranges divided
• 0.5 teaspoon pepper 
• 4 servings bell pepper to taste
• 0.3 teaspoon morton salt 
• 4 servings morton salt to taste
• 0.5 teaspoon sugar 
• 8 ounce watercress 
• 2 pounds watermelon red seedless peeled cut into 1/2-inch cubes ( 4 cups cubes)
• 4  wooden skewers 
• 4  wooden skewers 

Equipment

• bowl
• baking sheet
• oven
• grill
• skewers

Directions

1. Toss together first 5 ingredients in a small bowl; spread peanut mixture in a single layer on a baking sheet.
2. Bake at 400 for 10 to 12 minutes, stirring once. Cool.
3. Cook edamame in boiling water to cover 2 minutes or until crisp-tender; drain. Plunge into ice water to stop cooking process; drain and set aside.
4. Peel shrimp, leaving tails on; devein, if desired. Thread 4 shrimp onto each skewer. Set aside.
5. Peel 4 oranges, and cut each into 6 (1/2-inch-thick) slices; set slices aside.
6. Grate remaining orange to equal 1/2 teaspoon grated rind in a small bowl; squeeze juice from orange into bowl.
7. Add hoisin sauce and next 3 ingredients to bowl, and stir until blended.
8. Remove 2 tablespoons citrus dressing and brush evenly on shrimp. Reserve remaining dressing.
9. Coat cold cooking grate with cooking spray, and place on grill over medium-high heat (350 to 400).
10. Place shrimp skewers on grate, and grill 2 minutes on each side or just until done. Salt and pepper to taste.
11. Arrange lettuce and watercress on 4 serving plates, and top evenly with edamame, orange slices, watermelon, and green onions. Top each salad with 4 shrimp.
12. Sprinkle evenly with cilantro, basil, and peanut mixture; drizzle with reserved citrus dressing.
13. *2 cups uncooked fresh green shelled soybeans may be substituted for frozen. Boil soybeans in lightly salted water to cover 15 to 20 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain. Proceed with recipe as directed.
14. Per serving: Calories 494 (34% from fat); Fat 19 g (sat 4g, mono 8g, poly 1g); Protein 2g; Carb 64g; Fiber 4g; Chol 44mg; Iron 5mg; Sodium 871mg*; Calc 263mg.