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