Grilled Shrimp, Watermelon and Feta Salad

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.]

Total Time:
30 min
10 min
15 min
5 min

4 servings

  • 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
Watch how to make this recipe.
  • Special equipment: four 12-inch wooden skewers

  • 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.

  • Copyright 2014 Television Food Network, G.P. All rights reserved.

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    This recipe is featured in:

    Everyday Celebrations