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1. Add shrimp and bay leaves to saucepan. Cover with cold water.
2. Heat over medium heat until shrimp are cooked through.
3. Remove shrimp from saucepan, drain and rinse in strainer. Cool and halve shrimp lengthwise.
4. Add orange zest, orange juice, lime juice, chopped chili pepper, honey, onion, capers and garlic to resealable bag. Add shrimp and bay leaves. Seal and toss to coat.
5. Refrigerate 24 hours.
6. A few hours before serving, remove shrimp from marinade and drain in strainer.
7. Add shrimp, watermelon, parsley, and olive oil to small bowl. Cover with plastic wrap and refrigerate.
Serve:
1. Arrange endive leaves on a platter.
2. Spoon shrimp mixture onto ends of endive leaves.
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