Curried Shrimp Kebabs with Watermelon-Avocado Salad can act as a compliment to a main course.While three Chattanooga chefs have offered their suggestions for Labor Day food, there's always room for more. Here are a couple of sides to complement whatever else you have on the menu.
Butternut Squash and Apple Waldorf Salad
1 pound butternut squash, peeled and cut into 1/2-inch chunks
1/2 cup plain Greek yogurt
1/4 cup light mayonnaise
2 tablespoons cider vinegar
2 tablespoons chopped fresh chives
2 tablespoons finely minced fresh rosemary
Kosher salt and ground black pepper
3 tart apples, such as Granny Smith or Jazz, cored and chopped
3 ribs celery, chopped
1/2 cup chopped toasted walnuts
Bring a large pot of salted water to a boil. Add the squash and boil for 5 to 7 minutes, or until just tender. Be careful not to overcook. Drain immediately and spread on a rimmed baking sheet to cool completely.
Meanwhile, in a medium bowl, whisk together the yogurt, mayonnaise, vinegar, chives and rosemary. Season with salt and pepper. Gently stir in the apples, celery, walnuts and cooled squash.
Servings: 6.
Curried Shrimp Kebabs with Watermelon-Avocado Salad
1 tablespoon olive oil
2 tablespoons red wine vinegar
2 tablespoons curry powder
16 ounces large raw shrimp, peeled and deveined
3 cups diced watermelon
2 avocados, pitted and diced
4 scallions, thinly sliced
2 tablespoons lime juice
Kosher salt and ground black pepper
20 ounces cocktail tomatoes
Torn fresh basil leaves, to serve
Pecorino cheese, to serve
In a medium bowl, whisk together the olive oil, vinegar and curry powder. Add the shrimp and stir to coat. Refrigerate for at least 1 hour and up to 4 hours.
Just before you're ready to grill the shrimp, assemble the salad. In a medium bowl, gently combine the watermelon, avocados, scallions and lime juice. Season with salt and pepper.
Heat the grill to medium-high. Use an oil-soaked paper towel held with tongs to coat the grates with oil.
Thread the shrimp onto skewers, adding a cocktail tomato every few shrimp. Grill for 3 to 4 minutes, turning once or twice for even browning. Serve the shrimp and tomatoes over the watermelon and avocado salad. Top with torn basil leaves and crumbled pecorino.
Servings: 4.