Grilled Shrimp, Arugula and Watermelon Salad
Course: SaladsCuisine: AmericanDifficulty: Easy
Servings
4
servingsCooking time
25
minutesTotal time
25
minutesIngredients
2 tablespoons fresh lemon juice
1/3 cup plus 1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
8 cups baby arugula (about 8 ounces)
4 cups cubed watermelon
1 cup sliced seedless cucumber
1/2 cup fresh mint leaves, sliced
1/2 cup pitted Kalamata olives
1/4 cup thinly sliced onion
1 pound large shrimp, peeled and deveined, tails removed
Pinch crushed red pepper flakes
Prepare a grill for medium-high heat.
Directions
- Whisk together the lemon juice, 1/3 cup of the oil and a pinch each of salt and black pepper in a large bowl. Add the arugula, watermelon, cucumber, mint, olives and onion; set aside without tossing.
- Toss the shrimp with the remaining 1 tablespoon oil, the red pepper flakes and a pinch each of salt and black pepper in a medium bowl. Grill until just cooked through, 2 to 3 minutes per side.
- Toss the salad until well combined and divide between 4 plates. Top with the grilled shrimp.
