Tennessee Shrimp and Watermelon Salad with Hot Honey Vinaigrette

Across Tennessee and the Gulf States, the pairing of sweet summer watermelon and briny shrimp has deep roots in both Black Southern foodways and coastal fishing communities. This modern-fusion cold salad is served at farm-to-table restaurants from Nashville to Mobile, celebrating peak-summer produce with a dressing spiked by locally produced hot honey.

Serves: 4

Ingredients

• 500g (1 lb) medium shrimp, peeled and deveined
• 800g (1.75 lb) seedless watermelon, cut into 3cm cubes
• 100g (3.5 oz) feta cheese, crumbled
• 1 small cucumber, halved and sliced
• 30g (1 oz) fresh mint, leaves picked
• 30g (1 oz) fresh basil, torn
• 2 tbsp (30ml) olive oil, for cooking shrimp
• Salt, black pepper, and chili flakes

Hot Honey Vinaigrette:

• 3 tbsp (45ml) hot honey (or regular honey + 1/2 tsp chili flakes)
• 2 tbsp (30ml) red wine vinegar
• 1 tbsp (15ml) lime juice
• 3 tbsp (45ml) extra-virgin olive oil
• 1 small garlic clove, minced
• Salt

Instructions

1. Pat shrimp dry, season with salt, pepper, and chili flakes. Cook in olive oil in a hot skillet 1–2 minutes per side until just pink and curled. Remove and cool to room temperature or refrigerate 20 minutes.
2. Whisk together hot honey, red wine vinegar, lime juice, olive oil, and garlic until combined. Taste for balance — it should be sweet, tangy, and have a warm heat finish.
3. Arrange watermelon cubes and cucumber slices on a large platter. Scatter cooled shrimp over the top.
4. Drizzle generously with hot honey vinaigrette. Scatter feta, mint, and basil over everything.
5. Serve immediately as the watermelon will weep liquid if it sits dressed too long.

Cook's Notes: Char the shrimp briefly on an outdoor grill for a smoky dimension. The salad travels well to potlucks if you keep the dressing separate and add it on site.