Ingredients

• 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 of crushed red pepper flakes

Directions

1. Prepare a grill for medium-high heat.
2. 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.
3. 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.
4. Toss the salad until well combined and divide between 4 plates. Top with the grilled shrimp.