Summertime recipes always create a colorfiul dish that allows the ingredients to shine. On Season 12 of Lidia’s Kitchen, Chef Lidia Bastianich creates Shrimp and Melon Salad with Basil Mint Pesto (Insalata di Gamberi e Melone con Pesto di Menta). This dish is lovely with ripe summer melon, but feel free to try other fruit as well — wedges of stone fruit such as peaches, nectarines, or plums would also be delicious.
Serves 4
INGREDIENTS
FOR THE PESTO:
1 cup loosely packed fresh basil leaves
½ cup loosely packed fresh mint leaves
Kosher salt
1 tablespoon freshly squeezed lemon juice
1/3 cup extra-virgin olive oil
FOR THE SALAD:
2 fresh bay leaves
Kosher salt
1 pound extra-large shrimp, peeled and deveined
½ small cantaloupe, peeled and cubed
½ small honeydew, peeled and cubed
2 stalks celery, thinly sliced on the bias, plus ½ cup tender leaves
2 little-gem lettuces, torn into bite-sized pieces
TO PREPARE
PESTO
STEP ONE. Combine the basil and mint in the work bowl of a mini–food processor.
STEP TWO. Season with ½ teaspoon salt. Add the lemon juice, and pulse to make a chunky paste. With the machine running, add the oil to make a smooth pesto.
SALAD
STEP THREE. Put the bay leaves in a large Dutch oven with 2 quarts lightly salted water. Bring to a simmer.
STEP FOUR. Add the shrimp, and simmer until they’re just cooked through, 3 to 4 minutes.
STEP FIVE. Drain, discarding the bay leaves, and cool the shrimp under running water. Pat them very dry.
STEP SIX. Place the shrimp in a shallow serving bowl with the cantaloupe, honeydew, celery and celery leaves, and lettuce. Drizzle with about half of the pesto. Toss, drizzle the remaining pesto over the top, and serve.
