Grilled Shrimp Salad With Feta, Tomato & Watermelon

Grilled Shrimp Salad with Feta, Tomato & Watermelon is a vibrant and refreshing summer dish that combines the flavors of juicy shrimp, tangy feta cheese, sweet watermelon, and ripe tomatoes. The succulent shrimp are marinated in a zesty mixture of lemon juice and paprika, adding a hint of smokiness to the dish. Grilling the shrimp imparts a delicious charred flavor, while keeping them tender and juicy.

The salad features a bed of crisp frisée lettuce, tossed in a light dressing made with lemon juice, olive oil, and honey. The combination of the slightly bitter frisée with the sweet watermelon and tomatoes creates a delightful balance of flavors. The addition of creamy feta cheese and aromatic basil adds depth and complexity to the salad, elevating it to a satisfying and well-rounded dish.

To assemble the salad, the dressed frisée is topped with a generous portion of the watermelon, tomato, and feta mixture. The grilled shrimp skewers are then placed on top, and the salad is drizzled with the remaining dressing. The result is a colorful and visually appealing plate, bursting with flavors and textures.

This Grilled Shrimp Salad with Feta, Tomato & Watermelon is perfect for outdoor gatherings, picnics, or light summer lunches. It offers a delightful combination of sweet, savory, and tangy elements that will tantalize your taste buds and leave you feeling refreshed.

SERVES: 4

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)

INSTRUCTIONS:

1. Prepare a hot gas or charcoal grill fire.
2. Toss the shrimp with 2 Tbs. lemon juice and paprika. Marinate for 5 minutes. Thread onto skewers and season with salt and pepper.
3. Combine remaining lemon juice, olive oil, honey, salt, and pepper in a small bowl.
4. Clean and oil the grill grates. Grill the shrimp until firm and opaque, flipping once.
5. Toss frisée with some of the dressing in a large bowl. In a separate bowl, combine watermelon, tomatoes, feta, basil, remaining dressing, salt, and pepper.
6. Divide frisée among plates and top with the watermelon mixture. Place shrimp skewers on top and drizzle with remaining dressing. Serve.

NUTRITIONAL INFORMATION:

PER SERVING

• 430 CALORIES | 36G PROTEIN | 20G CARB | 24G TOTAL FAT | 9G SAT FAT |
  12G MONO FAT | 2.5G POLY FAT | 290MG CHOL | 990MG SODIUM | 3G FIBER

NOTE:

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