Roasted Shrimp, Melon and Ham, Tomato Tarragon Vinaigrette, and Couscous
By Jeff Bland, Division Chef, US Foods Roanoke Division

 

Serves 4

 

12 Large Shrimp, peeled, deveined, tail removed
Olive Oil, Salt and Pepper to taste

1 Ripe Melon of your choice
4 Ounces Country Ham

1 Large Ripe Tomato, diced
2 Ounces Olive Oil
1 Ounce Red Wine or Balsamic Vinegar
1 Tablespoon Fresh Tarragon Leaves, Chopped
Salt and Pepper to taste

1 Cup Cooked and Seasoned Couscous

Season the shrimp with salt and pepper, toss with olive oil. Roast in a very hot oven until just cooked, should take two – three minutes. Cool quickly and hold cold until ready to serve.

Cut the melon into small, bit size pieces (or cut with a melon baller) and wrap in a small piece of ham.

Place the diced tomato, olive oil, vinegar, and tarragon in a food processor and pulse until smooth; season with salt and pepper to taste.

Spoon a small bed of couscous onto a plate and arrange the melon wrapped in ham and roasted shrimp. Top off with the tomato tarragon dressing.