<http://schema.org/recipeInstructions>
" Place shrimp and bay leaves in a large, deep skillet and fill with cold water to cover by an inch. Cook over medium heat, just until water is approaching a simmer and shrimp have turned pink and are just cooked through. Drain in a colander; rinse under cold water (reserve bay leaves). Halve shrimp lengthwise using a small knife. Combine orange zest, orange juice and lime juice, chile, and honey in a 1-quart nonreactive container with tight-fitting lid; add shrimp, bay leaves, red onion, capers, and garlic. Gently toss to combine. Seal container and refrigerate up to 24 hours for best flavor. Four hours before serving, drain liquid from shrimp mixture and transfer mixture to a medium bowl with watermelon, chervil, olive oil, and salt, if using; toss. Cover and refrigerate. To serve, arrange endive leaves on a platter and spoon shrimp mixture onto ends of leaves."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.redbookmag.com/food-recipes/recipes/a22476/citrus-shrimp-watermelon-salad/>