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Shrimp, Melon and Wild Arugula Salad with a Simple Meyer Lemon Oil Dressing

The peppery arugula pairs well with the sweet melon and delicate shrimp. Wild arugula packs even more of a punch, so use what your taste buds desire. If you can’t find wild, regular or baby will be just as good. Recipe adapted from How to Pick a Peach by Russ Parsons. Serves 6.
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Ingredients
  

Ingredients:

  • 1 cup water
  • 1/2 cup dry white wine
  • 2 TBL sherry vinegar
  • Salt
  • Pinch of red pepper flakes
  • 1 1/2 tsp. minced shallots
  • 1 lb. shell-on medium shrimp
  • 1/2 a 5 lb. medium orange-flesh honeydew
  • 1/4 lb. wild arugula see note
  • 1/2 cup Sigona’s Meyer lemon olive oil
  • Salt and pepper to taste
  • 1 lemon cut into 8 wedges (6 for serving, 2 for the dressing, if needed)

Instructions
 

  • In a saucepan over high heat, bring the water, wine, vinegar, salt, red pepper flakes and shallots to a light boil. When boiling, add the shrimp. As soon as it begins to boil again, cover it tightly and turn off the heat. When the pan is cool enough, put it in the fridge.
  • When you’re ready to serve the salad, peel the shrimp, reserving the cooking liquid. Halve the melon, remove the seeds and slice half the melon so it’s easily diced into 1-inch cubes. (Save the rest for breakfast!)
  • Strain the shrimp cooking liquid. Place 2 TBL of it in a small, lidded jar and discard the rest. Add the Meyer lemon olive oil and shake well to make a smooth, thick dressing. Season with salt & pepper, and add a bit of fresh lemon juice if needed, to taste.
  • Put the melon in a bowl and add enough dressing to coat lightly (1 to 2 TBL). Toss gently, remove and arrange a single layer on a serving platter. Add the arugula to the bowl and add enough dressing to coat lightly (1 to 2 TBL). Toss and arrange on top of the melon. Repeat with the shrimp and arrange on top of the arugula. Serve immediately, with lemon wedges.
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