WATERMELON & TOMATO CAPRESE SALAD W/ GRILLED SKIRT STEAK AND SHRIMP

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DIFFICULTY | easy                COOK TIME | 15 minutes              PREP TIME | 45 min

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WATERMELON & TOMATO CAPRESE SALAD W/ GRILLED SKIRT STEAK AND SHRIMP

INGREDIENTS:

WATERMELON & TOMATO CAPRESE SALAD

(1) ball fresh mozzarella, sliced into thin rounds

(1/4) watermelon, cut in medium size cubes

(1/2) pint heirloom cherry tomatoes, halved

(2) beefsteak heirloom tomatoes, cut in chunks

(1/2) red onion, sliced paper thin

(1/2) English cucumber, cut into rounds

(1) handful fresh mint leaves torn

(1) handful fresh basil leaves torn

Salt and pepper 

Balsamic and oil 

Pinch pul biber 

PREPARATION:

• Prep all ingredients ahead, lay the sliced mozzarella on a platter and then season with salt and pepper.

• Layer all ingredients, sprinkle salt & pepper and pul biber on top then garnish with torn herbs.

• Drizzle balsamic and oil over right before serving. (Best if chilled an hour before serving.) 

STEAK & SHRIMP MARINADE

(1/2) t garlic flakes

(1/2) t onion flakes

(1) t sweet paprika

(1/8) t pul biber 

(1/4) cup olive oil

(1/2) lemon, zest and juice

(1) handful mint, finely chopped 

(2) stalks scallions, finely chopped

(6) cloves garlic, minced

Salt & Pepper 

(1) pound peeled and deveined 16/20 shrimp tail off

(1.5) pounds skirt steak, cleaned 

PREPARATION:

• Mix all marinade ingredients together and split it between both the steak and shrimp.

• Allow to marinate for 20 minutes, and then grill over very high heat.

• Remove shrimp once cooked through, and grill the steak to desired doneness.

• Let the steak rest for several minutes, and then slice thin against the grain.

• Microwave leftover marinade in a safe bowl for 2 mins to boil and zap bacteria.

• When plating spoon some sauce over the top of the steak and shrimp.

Enjoy!