Sugar Cane Shrimp with Crudités, Watermelon and Romaine Lettuce Daniel Boulud Kitchen (DBK) Makes 4 appetizer servings 1 stalk fresh sugar cane, about 1 foot long or four 4- to 6-inch-long skewers One 3 inch-thick seedless watermelon slice 2 limes: 2 juiced, 1 zest finely grated 2 1/2 tablespoons extra-virgin olive oil DBK Zesty Seafood Spice 1/2 daikon radish 1/2 seedless cucumber 1 large watermelon radish or 8 French breakfast radishes 2 hearts Romaine lettuce 3 sprigs cilantro, leaves only 2 sprigs mint, leaves only and finely sliced Salt and freshly ground pepper 20 large shrimp, peeled, tails left intact, deveined 1.  Using a large chef’s knife or cleaver, cut one 4- to 6-inch long stick from the center of the sugar cane. Stand the stick on end. Using a serrated knife, carefully cut straight down on four sides of the cylinder, peeling away the outer layer of skin, forming a rectangle. Cut the rectangle lengthwise into 3 slices, about 1/4-inch thick. Cut each slice into 3 skewers. Trim one end of each skewer to a v-shaped point. (You will have more skewers than you will need for the recipe. Wrap the unused skewers in damp paper towels and put into a covered container. They can be kept in the refrigerator for up to 1 week.). 2.  Cut and discard the watermelon rind. Cut the watermelon into four 2- by 5- by 1 1/2-inch thick rectangles. Season the watermelon rectangles with the juice of 1/2 lime, lime zest and 1/2 tablespoon olive oil; season to taste with DBK Zesty Seafood Spice. 3.   Peel and trim the daikon radish, cucumber, and watermelon radish. Thinly slice the vegetables, preferably on a mandolin, and julienne. Toss the vegetables with the romaine lettuce, half of the cilantro leaves, mint leaves, remaining juice of 1 1/2 limes and 1 tablespoon olive oil; season to taste with salt and pepper. 4.  Season the shrimp with salt and 2 teaspoons DBK Zesty Seafood Spice and skewer 5 shrimp onto each sugar cane. Warm the remaining 1 tablespoon olive oil in a DBK 8” Sauté Pan over high heat. Add the shrimp and cook for 2 minutes on each side. To Serve:  Put the watermelon rectangles in the center of a large platter. Arrange the vegetables on top of the watermelon. Stick the skewers upright in the watermelon and scatter the remaining cilantro leaves around. Serve immediately. Back to top