Arugula Salad, Grilled Shrimp and Melon

Arugula Salad, Grilled Shrimp and Melon
  • 4 servings
  • 0:10 Preparation
  • 0:02 Cooking
  • 0:12 Total Time


Add all
  • 24

    raw, deveined shrimp, thawed

  • 1 Tbsp.
    (15 mL)

    olive oil

  • 1

    garlic clove, chopped

  • salt and ground pepper to taste

  • 1

    mango, peeled and cut in strips

  • 1 1/2 cups
    (375 mL)

    honeydew melons, peeled and cut in julienne

  • 3

    green onions, minced

  • 0.500

    red pepper, cut in strips

  • 1/3 cup
    (80 mL)

    mango and lime dressing

  • 1 Tbsp.
    (15 mL)

    fresh coriander, chopped

  • 6 cups
    (1 1/2 L)

    fresh leaves Arugula (roquette)


Preheat the barbecue to medium heat.

In a bowl, mix the shrimp with the oil, garlic, salt and pepper. Set aside.

In another bowl, mix the mango, melon, onions and pepper. Add the dressing and coriander and mix. Set aside.

Grill the shrimp about 1 minute each side. Place leaves of arugula (roquette) in 4 bowls and garnish with the mixture of fruit and vegetables.

Top off with the shrimp and serve.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

Discover your taste profile!

© Société des alcools du Québec, 2007