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Source: National Watermelon Board

Shrimp and Watermelon Watercress Salad
This salad is the perfect answer for all of you that want something quick, refreshing and delicious, and it makes an excellent presentation.
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Serves: 4
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3 tablespoons softened butter
1 teaspoon granulated garlic
2 tablespoons grated Parmesan cheese
1 18-24 inch sour dough baguette
2 or 3 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
16-20 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.

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