Watermelon Gazpacho with Shrimp, Masago & Basil Oil

When I had something similar to this at school as a canapé, I thought it was *SO* refreshing. It was a hot day and the cold sweet watermelon juice was just divine. And you know that I love anything with shrimp in it. At school, on top of the basil oil, there were also balsamic vinegar reduction and EVOO drizzled on top of the canapé shot.

Isn’t that plate just so cute?

[100% organic, shrimp from Thailand]

For the Watermelon

  • 2 cups watermelon, chopped
  • 3 tiger shrimp, deveined and shells removed
  • Salt & pepper
  • Olive oil

In a blender, liquefy the watermelon. Strain watermelon liquid and discard the watermelon pulp. Set aside.

Pan-sear the shrimp with a little olive oil and season gently with salt and black pepper. Drain on paper towels when done. Dice into small squares and set aside.

For the Basil Oil

  • 2 cups basil leaves, fully packed
  • 1 cup EVOO

Blanch the basil leaves and then dry them out on a sheet tray or paper towel or salad spinner. Put the leaves in a blender and the EVOO. Infuse for at least 30 minutes until ready to use.

For the Finish

  • 2 TBS masago
  • Basil oil, as needed
  • Basil leaves, thinly sliced

Pour watermelon juice into serving cups or bowls, sprinkle generously with diced shrimp, squirt a few drops of basil oil, and top with masago and freshly cut basil.

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