Arugula Salad Grilled Shrimp And Melon Recipes

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GRILLED SHRIMP, ARUGULA AND WATERMELON SALAD



Grilled Shrimp, Arugula and Watermelon Salad image

Toss a completely refreshing arugula and watermelon salad with cucumber, mint, onion and olive, and top it with spicy grilled shrimp.

Provided by Food Network Kitchen

Time 25m

Yield 4

Number Of Ingredients 11

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

Steps:

  • Prepare a grill for medium-high heat.
  • 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.

GRILLED PROSCIUTTO WRAPPED SHRIMP AND ARUGULA SALAD WITH PICKLED ONIONS, AND BALSAMIC REDUCTION



Grilled Prosciutto Wrapped Shrimp and Arugula Salad with Pickled Onions, and Balsamic Reduction image

Provided by Guy Fieri

Categories     appetizer

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 19

3/4 cup dry white wine
3 garlic cloves, minced
1/2 teaspoon red pepper flakes
Salt
1/2 lemon, juiced
1/2 cup olive oil
1 pound (U-15) jumbo shrimp, peeled and deveined
1/4 pound thin prosciutto slices, cut into 1 or 2-inch strips (depending on the size of the shrimp)
10 (8-inch) skewers, soaked in warm water
1/2 cup red wine vinegar
2 tablespoons sugar
1/4 teaspoon red pepper flakes
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup water
1 medium red onion, thinly sliced
1 cup balsamic vinegar, plus 2 tablespoons
1/4 cup olive oil
1 pound baby arugula

Steps:

  • To prep the shrimp: Whisk together the wine, garlic, red pepper, salt and lemon juice. Slowly pour in the olive oil. Add the shrimp and toss to coat. Let stand at room temperature for about 20 minutes.
  • Meanwhile, pickle the onions. Combine in a medium sauce pot, red wine vinegar, sugar, red pepper flakes, salt, black pepper and water. Bring to a boil and pour over the onions. Let cool and then refrigerate.
  • In another small saucepan, place the 1 cup of balsamic over medium heat and reduce until the vinegar becomes syrupy, about 10 minutes. Remove from the heat and let sit at room temperature until ready to use. May need to reheat for use.
  • Have the grill preheated to medium-high.
  • Drain shrimp and reserve the marinade. Wrap 1 prosciutto strip around each shrimp and place 2 shrimp on each skewer, leaving a little room between each shrimp. Brush each of the skewers with some of the reserved marinade and place on the grill. Grill the shrimp until the prosciutto is crispy and the shrimp turn opaque and are cooked through, about 3 minutes per side.
  • In a large bowl, dress the arugula and the pickled onions with remaining balsamic, a splash of olive oil, salt and pepper. Transfer to a serving dish and top with the shrimp skewers. Drizzle the balsamic reduction over the top.

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