When it comes to Saint Lucia, no view is a bad view. This is an island that was seemingly sculpted by sorcery into one of the most beautiful, romantic destinations on the planet, and that’s why you’ll never get us to stop raving about it. But one thing that is lost in all the talk of romance and Pitons is how amazing the culinary scene is on Saint Lucia, as locals take great pride in showcasing their food and drink specialties in multiple annual festivals.
The five-star Marigot Bay Resort & Marina is a shining example of a resort that offers the best of everything Saint Lucia has to offer, from stunning views of the bay from which it takes its name to the luxurious accommodations, like a Penthouse Suite with a private hot tub, which is undeniably one of the best spots for enjoying your surroundings. And then there’s the cuisine.
Whether grabbing a light treat like a lionfish roll (paired with a bottle of Veuve Cliquot yellow label) at the Brut Bar or sharing the Petit Piton Grilled Octopus and Saint Lucian Pot Fish at The Grill for a romantic dinner, there isn’t a bad decision to be made in terms of food. But if you need some inspiration ahead of your visit to Marigot Bay now that Saint Lucia has reopened, the resort has shared this incredible recipe for a blackened shrimp meal that might just blow the fourth wall off your home.
Marigot Bay Resort & Marina’s Blackened Shrimp with Watermelon, Feta, Arugula Leaves and a Lime & Chili Pepper Dressing
(Serves four)
Ingredients:
For the dressing:
- 0.25 cup (65ml) extra virgin olive oil
- 3 tbsp (45ml) fresh lime juice
- 1 tbsp (15ml) finely grated fresh ginger
- 1.5 tsp (7.5ml) garlic, finely chopped
- 0.5 tsp (.5ml) scotch bonnet pepper, finely chopped
- 2 tsp sugar
- Salt and pepper to taste
For the watermelon salad:
- 3 cups arugula leaves
- 1 cup parsley leaves
- 1 cup torn mint leaves
- 2 lb. piece seedless watermelon, cut into 1-inch cubes
- 20 kalamata olives, pitted and halved
- 1 small red onion, thinly sliced and soaked in ice water for 30 minutes
- 4 oz. feta cheese, crumbled
- 2 tbsp (30ml) extra virgin olive oil
- 2 limes, halved
- Salt and pepper to taste
For the shrimp:
- 4 tbsp (60gm) blackened spice
- 1.5 lbs shrimp uncooked, peeled
- 1 tbsp (15ml) olive oil
How to Make It:
First make the dressing. Combine all dressing ingredients and stir well. Taste and add more chili, salt or pepper for a little more flavor, if necessary.
Next, the salad. In a large bowl, toss together the arugula, parsley and mint. Divide greens between 4 serving bowl or plates. In another bowl, toss watermelon, olives and onion. Spoon the watermelon mixture, with its juice, evenly over the greens. Sprinkle each salad with some feta and drizzled with olive oil.
Now, the shrimp. Mix the shrimp with the blackened spices and heat the olive oil. Arrange the shrimp in a single layer and cook for 2 minutes. Flip and cook for another 2 minutes.
Add dressing to each salad plates and place the shrimp on each salad.
