Coconut Shrimp and Watermelon Salad
Peel and devein 1 pound large shrimp, leaving tails on. Season with salt and pepper. Place 1/3 cup flour in a small bowl. In a second bowl, whisk 2 eggs and 2 tablespoons water. In a third, combine 1/2 cup unsweetened shredded coconut and 1/3 cup panko. Holding shrimp by tails, dredge in flour, then egg, then coconut mixture; set aside. On a platter, arrange 6 cups arugula;
1 medium cucumber, peeled into ribbons; 3 cups chopped watermelon; and 3 tablespoons chopped fresh mint. In a small bowl, whisk 1/4 cup Asian sweet chili sauce, 2 tablespoons lime juice, and 1 tablespoon each soy sauce and canola oil. In an extralarge skillet, heat 1/4 cup canola oil over medium-high. In two batches, fry shrimp until golden, 2 to 3 minutes per side. Drain on paper towels. Top salad with shrimp; drizzle with dressing.