Grilled Shrimp Salad with Feta Tomato & Watermelon

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

Reprinted from the book Fine Cooking Cook Fresh. Copyright © 2013 by Taunton Press. Published by Taunton Press.

Grilled Shrimp Salad with Feta Tomato & Watermelon

Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.

Did you change this recipe?

Add your Twist

    A twist is a way to share your own spin on our recipies!

    Submit your own twist!

    Ingredients

    1 1/2 pounds raw extra-jumbo shrimp, peeled (leave tail segment intact) and deveined Vegetable oil, for the grill
    6 tablespoons fresh lemon juice, divided 1/2 medium head frise, torn into bite-size pieces
    1 teaspoon smoked sweet paprika 3 cups small-diced seedless watermelon
    Kosher salt 3 medium ripe red or yellow tomatoes, cored and cut into wedges
    Freshly ground black pepper 2 cups yellow cherry or pear tomatoes, halved
    1/4 cup extra-virgin olive oil 6 ounces feta, cut into small dice
    1 1/2 teaspoons honey 30 fresh basil leaves, thinly sliced

    directions

    Total:
    Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
    Enter Kitchen View
    • 1

      Prepare a hot gas or charcoal grill fire.

    • 2

      In a medium bowl, toss the shrimp with 2 Tbs. of the lemon juice and the paprika; marinate at room temperature for 5 minutes. Thread the shrimp onto metal skewers or wooden skewers that have been soaked in water for at least 30 minutes. Season the shrimp on both sides with 1/2 tsp. salt and 1/4 tsp. pepper.

    • 3

      In a small bowl, combine the remaining 1/4 cup lemon juice with the olive oil, honey, and a pinch each of salt and pepper. Whisk well.

    • 4

      Clean and oil the grill grates. Grill the shrimp, flipping once, until firm and opaque throughout, 4 to 6 minutes total.

    • 5

      In a large bowl, gently toss the frisée with 3 Tbs. of the dressing. In a medium bowl, gently toss the watermelon, tomatoes, feta, basil, 2 Tbs. dressing, 1/4 tsp. salt, and 1/8 tsp. pepper. Divide the frisée among 4 plates and spoon one-quarter of the watermelon mixture over each. Top with the shrimp skewers, drizzle with the remaining dressing, and serve. 

    nutritional information

    Calories:
    430
    Fiber:
    3 g
    Fat:
    24 g
    Saturated Fat:
    9 g
    Carbohydrates:
    20 g
    Protein:
    36 g
    Sodium:
    990 mg
    Connect with Us
    Follow Our Pins

    Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.

    Follow Our Tweets

    The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf

    On Instagram

    Behind-the-scenes pics from iVillage.

    Do you have a recipe that will knock our socks off?

    Share Yours Now
    Today's Best Saving