Ingredients
Units
Scale
Shrimp
- 3/4 pound large raw shrimp cleaned and deveined
- 3 cloves garlic sliced thin
- 2 tablespoons extra virgin olive oil
- 1/4 cup fresh squeezed lime juice
- 1/4 teaspoon kosher or sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 cup finely chopped cilantro for serving
- 6 large bamboo or metal skewers if bamboo, soak in warm water 30 minutes prior to cooking
Salad
- 1/2 cup freshly squeezed juice combination of orange, lime, lemon
- 1 tablespoon honey
- 1/4 cup minced red onion
- 1/2 cup good olive oil
- 1 teaspoon a fewof kosher salt
- 1/2 teaspoon freshly ground black pepper
- 6 cups baby arugula washed and spun dry
- 2 cups seedless watermelon rind removed, and cut in 1-inch cubes
- 8 ounces good feta cheese 1/2-inch diced
- 1/2 cup (4 ounces) whole fresh mint leaves julienned
- 1/2 cup cucumber chopped
Instructions
Shrimp
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Whisk together olive oil, lime juice, garlic, salt, pepper, and paprika for marinade.
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Thread shrimp onto skewers, about 5 to 6 shrimp per skewer. Place on a plate. Pour marinade over shrimp skewers.
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Oil grates of a grill and set to medium heat.
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Add skewers to grill and cook for about 2 minutes per side or until pink and opaque, basting with any extra marinade while cooking.
Salad
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Whisk together the juice, honey, salt, and pepper. Slowly pour in the olive oil, whisking constantly.
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Place the arugula, watermelon, feta, cucumbers and mint in a large bowl. Reserve some mint to garnish.
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After shrimp is grilled, add vinaigrette to coat the greens lightly and toss well, reserve some vinaigrette to drizzle over shrimp.
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Spread salad on large platter, distribute watermelon evenly. Place shrimp over top of salad, add remaining vinaigrette, finish with fresh mint, cracked pepper and sea salt.
- Category: Salad
