Monday, May 25, 2009
Watermelon Feta Shrimp Salad
1 pound large shrimp, deveined (peeled or unpeeled - I like peeling them as I eat them)
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper, plus more to taste
Preheat grill or grill pan to medium-high. Toss shrimp with olive oil. Stir in salt and pepper. Cook shrimp about 2 minutes per side or until just cooked through. Transfer to a plate to cool.
Step Two: the Dressing
2 tablespoons fresh lime juice
1 teaspoon honey
1/2 small red onion, thinly sliced
1/4 cup sliced fresh mint, divided
1 T olive oil
1/2 teaspoon salt
freshly ground black pepper to taste
Whisk together the lime juice and honey, salt and pepper. Whisk in the olive oil. Pour over the red onion and 2 T of the mint. Toss gently to combine.
Step Three: Putting it all together
4 cups arugula (or mixed greens)
8 (4-inch) seedless watermelon wedges
4 ounces crumbled feta cheese
To serve, place 1 cup arugula on each of 4 plates and top with 2 melon wedges and 1/4 of the onion-mint mixture; sprinkle with equal amounts of feta, top with about 6 shrimp, and garnish with some of the remaining fresh mint. Serve immediately.
Add some french bread, toasted with herbs to round out this simple and delicious meal - perfect for a hot summer night.