Source: National Watermelon Board

Shrimp and Watermelon Watercress Salad
Serves: 4
Prep Time: 5 minutes
Cook Time: 5 minutes


3 tablespoons softened butter
1 teaspoon granulated garlic
2 tablespoons grated parmesan cheese
1 18-to- 24 inch sour dough baguette
2 ounces of fresh stemmed watercress
4 cups seedless watermelon balls
12 potato chip-sized shaves of aged white Cheddar cheese
½ cup balsamic vinaigrette of choice
16 chilled cocktail shrimp (optional)

Mix together the butter, garlic and Parmesan. Cut the baguette in half. Slice the halves down the center to form 4 pieces of bread. Spread the butter mixture evenly over the cut side of each piece of bread. Place on the rack of a preheated 400-degree oven and bake just until browned. Wrap in foil and keep in a warm oven. Sprinkle the watercress over 4 salad plates. Add the watermelon balls, cheese, and shrimp if desired. Drizzle with vinaigrette and serve with the warm bread. Serves 4.