Colorful Shrimp and Watermelon Salad

Ingredients

• 0.5 small watermelon
• 150 g frisée lettuce
• 1 bundle watercress
• 1 yellow bell pepper
• 3 tbsp white wine vinegar
• Salt
• pepper (from grinder)
• 5 tbsp olive oil
• 600 g large shrimp (pre‑peeled and deveined)
• 2 tbsp olive oil
• edible flowers (optional)

Instructions

1. 1.

   Cut the watermelon into strips. Wash, trim, dry, shake off excess water, and tear the frisée into small pieces. Rinse, clean, spin dry, and pluck the leaves of the watercress.

2. 2.

   Wash, trim, remove the stem from the bell pepper, deseed, and slice into thin rings or half‑moon shapes.

3. 3.

   Whisk together vinegar, salt, pepper, and olive oil to make a vinaigrette.

4. 4.

   Pat shrimp dry, heat a large pan with hot oil, sear each side for about 1–2 minutes, season with salt and pepper.

5. 5.

   For serving, arrange watermelon strips on a plate, loosely top with frisée, watercress, and bell pepper slices, add the shrimp, drizzle salad with vinaigrette, and garnish with edible flowers if desired.