Citrus Shrimp Watermelon Salad on Endive Leaves

CITRUS SHRIMP WATERMELON SALAD ON ENDIVE LEAVES
1 pound medium shrimp, peeled, deveined
2 bay leaves
1 tsp orange zest
1/3 cup each orange juice and lime juice
1 red or green chile pepper, finely chopped with seeds
1 tbs honey
1/4 cup finely diced red onion
3 tbs capers, drained
3 cloves garlic, cracked
1 cup diced seeded watermelon
3 tbs chopped parsley
1 1/2 tbs olive oil
24 endive leaves
Place shrimp and bay leaves in a skillet and fill with cold water to cover. Cook until water is a simmer and shrimp have turned pink and are cooked through. Drain, rinse. Halve shrimp lengthwise.
COMBINE zest, juices, chile and honey in a nonreactive container with tight fitting lid, add shrimp, bay leaves, onion, capers and garlic, toss to combine. Seal container and refrigerate 24 hours. 4 hours before serving, drain liquid from shrimp mixture and transfer mixture to a bowl with watermelon, parsley, oil, toss. Cover and refrigerate. 
TO SERVE arrange endive leaves on a platter and spoon shrimp mixture onto ends of leaves. MAKES 8 SERVINGS.*
== Contributed by: ==
* World Recipes Y-Group
Category:World Recipes