A novel twist on the classic caprese salad. If you don’t have a ring mold, cut the material instead into squares or triangles. Flat, 1/4-inch-thick watermelon chunks are the secret.
| Prep Time: | 25 mins |
| Cook Time: | 10 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 salad stacks |
Ingredients
- 8 large shrimp, peeled and deveined
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon smoked paprika
- ¼ teaspoon chipotle pepper powder (Optional)
- 1 seedless watermelon, cut crosswise into 2-inch thick slices
- 1 (8 ounce) goat cheese log, cut into 8 slices
- 2 teaspoons balsamic vinegar
- 4 sprigs fresh basil
Instructions
- Preheat oven to 430 degrees F (220 degrees C).
- Season shrimp all over with onion powder, garlic powder, salt, smoked paprika, and chipotle pepper powder. Set shrimp into a baking dish.
- Bake shrimp in the preheated oven until bright pink on the outside and the meat is no longer transparent in the center, about 8 minutes.
- Use a ring mold (slightly larger in diameter than the diameter of the goat cheese slices) to cut watermelon into circle shapes. Cut circle shapes into twelve 1/4-inch thick slices.
- Place a slice of watermelon on a plate. Top with 1 slice cheese, 1 slice watermelon, 1 slice cheese, 1 slice watermelon, 2 shrimp, respectively, to form a salad stack. Repeat with remaining watermelon slices, cheese, and shrimp. Drizzle balsamic vinegar over each stack and garnish with basil.
- You can substitute regular paprika for smoked paprika, if desired.
- The nutrition data for this recipe includes the full amount of watermelon. The actual amount of watermelon consumed will vary.
Nutrition Facts
| Calories | 584 kcal |
| Carbohydrate | 88 g |
| Cholesterol | 109 mg |
| Dietary Fiber | 5 g |
| Protein | 26 g |
| Saturated Fat | 12 g |
| Sodium | 669 mg |
| Sugars | 72 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Made these for a 4th of July party and they were a big hit! Delish…..I can’t wait to make them again.
I didn’t have the time or energy to deal w/the rings and cutting, so I just made this into a salad by doing even sized cubes, and served on a bed of lettuce. Not as pretty or cool as having it stacked, but it sure tasted wonderful!
Talk about flavor combo I wasn’t expecting, these flavors are just so good together.