Chilled Shrimp Salad from Self Magazine

• 1 garlic clove (chopped)
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 6 tablespoons orange juice
• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar
• 14 teaspoon salt
• 1 lemon (juice & rind)
• 1 garlic clove (crushed)
• 1 bay leaf
• 1 teaspoon black peppercorns
• 1 teaspoon salt
• 1 12 lbs large shrimp (tail intact)
• 4 lbs watermelon (cut into cubes, close to the rind)
• 1 lb heirloom tomato (cut into wedges)
• 13 cup crumbled feta
• 14 cup fresh basil (torn)

1. For Dressing: Combine all dressing ingredients in a blender.
2. For Salad: Fill a 4-qt.
3. saucepan w/water & bring to a boil; add lemon juice, lemon rind, garlic, bay leaf, peppercorns & salt.
4. Add shrimp, cover, remove from heat & let stand until shrimp is cooked, about 15 minute Drain & cool 10 min, then refrigerate 30 minute.
5. Line a large platter w/watermelon & tomatoes; top w/shrimp, feta & basil.
6. Drizzle w/dressing.

garlic, honey, mustard, orange juice, olive oil, red wine vinegar, salt, lemon, garlic, bay leaf, black peppercorns, salt, shrimp, watermelon, tomato, feta, fresh basil

Taken from www.food.com/recipe/chilled-shrimp-salad-from-self-magazine-379094 (may not work)