Grilled Shrimp, Watermelon and Feta Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 594
- Total Fat
- 37
- Saturated Fat
- 9
- Carbohydrates
- 37
- Dietary Fiber
- 4
- Sugar
- 12
- Protein
- 33
- Cholesterol
- 208
- Sodium
- 1259
- Total: 30 min (includes marinating time)
- Active: 25 min
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
Directions
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.