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Recipe

Grilled Shrimp Salad with Feta, Tomato, and Watermelon

Scott Phillips

Servings: four.

Ripe, in-season ingredients are the key to this summery main-course salad, so use the best tomatoes and watermelon you can find.

Ingredients

  • 1-1/2 lb. raw extra-jumbo shrimp (16 to 20 per lb.), peeled (leave tail segment intact) and deveined
  • 1/4 cup plus 2 Tbs. fresh lemon juice
  • 1 tsp. smoked sweet paprika
  • Kosher salt and freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 1-1/2 tsp. honey
  • Vegetable oil, for the grill
  • 1/2 medium head frisée, torn into bite-size pieces (4 cups)
  • 3 cups small-diced seedless watermelon (about 1 lb.)
  • 3 medium ripe red or yellow tomatoes, cored and cut into wedges
  • 2 cups yellow cherry or pear tomatoes, halved
  • 6 oz. feta, cut into small dice (1-1/4 cups)
  • 30 fresh basil leaves, thinly sliced (1/2 cup)

Nutritional Information

      Calories (kcal) : 430
      Fat Calories (kcal): 220
      Fat (g): 24
      Saturated Fat (g): 9
      Polyunsaturated Fat (g): 2.5
      Monounsaturated Fat (g): 12
      Cholesterol (mg): 290
      Sodium (mg): 990
      Carbohydrates (g): 20
      Fiber (g): 3
      Protein (g): 36

Preparation

  • Prepare a hot gas or charcoal grill fire.

    In a medium bowl, toss the shrimp with 2 Tbs. of the lemon juice and the paprika; marinate at room temperature for 5 minutes. Thread the shrimp onto metal skewers or wooden skewers that have been soaked in water for at least 30 minutes. Season the shrimp on both sides with 1/2 tsp. salt and 1/4 tsp. pepper.

    In a small bowl, combine the remaining 1/4 cup lemon juice with the olive oil, honey, and a pinch each of salt and pepper. Whisk well.

    Clean and oil the grill grates. Grill the shrimp, flipping once, until firm and opaque throughout, 4 to 6 minutes total.

    In a large bowl, gently toss the frisée with 3 Tbs. of the dressing. In a medium bowl, gently toss the watermelon, tomatoes, feta, basil, 2 Tbs. dressing, 1/4 tsp. salt, and 1/8 tsp. pepper. Divide the frisée among 4 plates and spoon one-quarter of the watermelon mixture over each. Top with the shrimp skewers, drizzle with the remaining dressing, and serve.

A colorful dinner salad calls for a colorful dessert; try Mixed Berries with Vanilla Bean Syrup.

Reviews

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Reviews

  • michbil | 08/03/2013

    Absolutely delicious and soooo easy to make. Definitely a keeper!

  • San25 | 07/31/2013

    Good now why can't I save all of a sudden???

  • Bwhedbee | 07/19/2010

    I went to a friends house for a backyard party this past weekend. One of the ladies brought this salad to share with everyone. It is fabulous. She received rave reviews and we all requested the recipe. The tomato and watermelon along with the yummy dressing and grilled shrimp was very refreshing and tasty! I highly recommend this salad to anyone.

  • fcar | 07/16/2010

    yummy used hot smoked paprika. quick easy and so gooodd!!!!

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