Recipe Database
Sugar Cane Shrimp with Crudités, Watermelon and Romaine Lettuce
Sugar Cane Shrimp with Crudités, Watermelon and Romaine Lettuce
Ingredients
Serves: 4 appetizer servings

1 stalk fresh sugar cane, about 1 foot long or four 4- to 6-inch-long skewers One 3 inch-thick seedless watermelon slice
2 limes: 2 juiced, 1 zest finely grated
2 1/2 tablespoons extra-virgin olive oil DBK Zesty Seafood Spice
1/2 Daikon radish
1/2 seedless cucumber
1 large watermelon radish or 8 French breakfast radishes
2 hearts Romaine lettuce
3 sprigs cilantro, leaves only
2 sprigs mint, leaves only and finely sliced Salt and freshly ground pepper 20 large shrimp, peeled, tails left intact, deveined

Instructions
1. Using a large chef’s knife or cleaver, cut one 4- to 6-inch long stick from the center of the sugar cane. Stand the stick on end. Using a serrated knife, carefully cut straight down on four sides of the cylinder, peeling away the outer layer of skin, forming a rectangle. Cut the rectangle lengthwise into 3 slices, about 1/4-inch thick. Cut each slice into 3 skewers. Trim one end of each skewer to a v-shaped point. (You will have more skewers than you will need for the recipe. Wrap the unused skewers in damp paper towels and put into a covered container. They can be kept in the refrigerator for up to 1 week.). 2. Cut and discard the watermelon rind. Cut the watermelon into four 2- by 5- by 1 1/2-inch thick rectangles. Season the watermelon rectangles with the juice of 1/2 lime, lime zest and 1/2 tablespoon olive oil; season to taste with DBK Zesty Seafood Spice. 3. Peel and trim the Daikon radish, cucumber, and watermelon radish. Thinly slice the vegetables, preferably on a mandolin, and julienne. Toss the vegetables with the romaine lettuce, half of the cilantro leaves, mint leaves, remaining juice of 1 1/2 limes and 1 tablespoon olive oil; season to taste with salt and pepper. 4. Season the shrimp with salt and 2 teaspoons DBK Zesty Seafood Spice and skewer 5 shrimp onto each sugar cane. Warm the remaining 1 tablespoon olive oil in a DBK 8” Sauté Pan over high heat. Add the shrimp and cook for 2 minutes on each side. To Serve: Put the watermelon rectangles in the center of a large platter. Arrange the vegetables on top of the watermelon. Stick the skewers upright in the watermelon and scatter the remaining cilantro leaves around. Serve immediately.

Notes
Daniel Boulud Kitchen MwS