Grilled Shrimp Arugula And Watermelon Salad Recipes

GRILLED SHRIMP, WATERMELON AND FETA SALAD

Grilled Shrimp, Watermelon and Feta Salad image

This beautiful summer meal comes together in only 30 minutes. Garlicky shrimp and toast take just a few minutes to cook on the grill; the watermelon salad is a cool, crisp take on Greek salad.

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 pound large peeled and deveined shrimp, tails removed
2 teaspoons dried oregano
1/4 teaspoon crushed red pepper flakes
2 large cloves garlic, 1 grated, 1 halved
Zest and juice of 1 lemon
1/2 cup extra-virgin olive oil, plus more for oiling the grill grates
1/2 medium watermelon (about 3 pounds), rind removed, cut into 1-inch cubes (about 6 cups), chilled
1 garden cucumber (about 8 ounces), peeled, quartered lengthwise and cut into 1-inch pieces
One 4-ounce block feta, cut into 1/4-inch cubes
1/2 cup pitted kalamata olives, halved
1/2 cup fresh mint leaves, torn into large pieces, optional
1/2 baguette
Kosher salt and freshly ground black pepper

Steps:

Put the shrimp in a large resealable plastic bag. Add the oregano, crushed red pepper, grated garlic, lemon zest and juice and 2 tablespoons of the olive oil. Seal the bag tightly and use your hands to lightly massage the marinade into the shrimp. Marinate for 15 minutes at room temperature.
Prepare a grill or grill pan for high heat; lightly oil the grill grates or pan. Soak the skewers in cold water.
Put the watermelon and cucumber in a mixing bowl. Put the feta and olives on top. If using the mint, scatter most of it over the watermelon mixture. Do not mix.
Thread about 5 shrimp on each skewer. Halve the baguette piece lengthwise, then cut the pieces in half crosswise so you have 4 pieces. Brush the cut sides of the baguette with 2 tablespoons of the oil and sprinkle with salt and pepper. Put the bread cut-side down on the grill along with the shrimp. Grill the shrimp until lightly charred in spots on both sides and just cooked through, 1 to 2 minutes per side. Grill the bread until lightly charred, about 2 minutes. Remove the shrimp and bread to a plate.
Lightly rub the cut sides of the halved garlic onto the hot bread. Put 1 piece of bread on each of 4 serving plates.
Add the remaining 1/4 cup olive oil and a large pinch of salt and pepper to the salad, gently stir to combine and divide among the plates. Top each serving of salad with a shrimp skewer. Garnish with the remaining mint if using and serve immediately.

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