Grilled Shrimp Arugula And Watermelon Salad Recipes

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GRILLED SHRIMP, WATERMELON AND FETA SALAD



Grilled Shrimp, Watermelon and Feta Salad image

This beautiful summer meal comes together in only 30 minutes. Garlicky shrimp and toast take just a few minutes to cook on the grill; the watermelon salad is a cool, crisp take on Greek salad.

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 pound large peeled and deveined shrimp, tails removed
2 teaspoons dried oregano
1/4 teaspoon crushed red pepper flakes
2 large cloves garlic, 1 grated, 1 halved
Zest and juice of 1 lemon
1/2 cup extra-virgin olive oil, plus more for oiling the grill grates
1/2 medium watermelon (about 3 pounds), rind removed, cut into 1-inch cubes (about 6 cups), chilled
1 garden cucumber (about 8 ounces), peeled, quartered lengthwise and cut into 1-inch pieces
One 4-ounce block feta, cut into 1/4-inch cubes
1/2 cup pitted kalamata olives, halved
1/2 cup fresh mint leaves, torn into large pieces, optional
1/2 baguette
Kosher salt and freshly ground black pepper

Steps:

  • Put the shrimp in a large resealable plastic bag. Add the oregano, crushed red pepper, grated garlic, lemon zest and juice and 2 tablespoons of the olive oil. Seal the bag tightly and use your hands to lightly massage the marinade into the shrimp. Marinate for 15 minutes at room temperature.
  • Prepare a grill or grill pan for high heat; lightly oil the grill grates or pan. Soak the skewers in cold water.
  • Put the watermelon and cucumber in a mixing bowl. Put the feta and olives on top. If using the mint, scatter most of it over the watermelon mixture. Do not mix.
  • Thread about 5 shrimp on each skewer. Halve the baguette piece lengthwise, then cut the pieces in half crosswise so you have 4 pieces. Brush the cut sides of the baguette with 2 tablespoons of the oil and sprinkle with salt and pepper. Put the bread cut-side down on the grill along with the shrimp. Grill the shrimp until lightly charred in spots on both sides and just cooked through, 1 to 2 minutes per side. Grill the bread until lightly charred, about 2 minutes. Remove the shrimp and bread to a plate.
  • Lightly rub the cut sides of the halved garlic onto the hot bread. Put 1 piece of bread on each of 4 serving plates.
  • Add the remaining 1/4 cup olive oil and a large pinch of salt and pepper to the salad, gently stir to combine and divide among the plates. Top each serving of salad with a shrimp skewer. Garnish with the remaining mint if using and serve immediately.

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 Canada

Categories     grill,salad,Shellfish

Time 25m

Yield 4 servings

Number Of Ingredients 11

2 Tbsp fresh lemon juice
⅓ cup plus 1 Tbsp 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
½ cup fresh mint leaves, sliced
½ cup pitted Kalamata olives
¼ cup thinly sliced onion
1 lb(s) large shrimp, peeled and deveined, tails removed
1 pinch 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 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.

ARUGULA AND WATERMELON SALAD



Arugula and Watermelon Salad image

An interesting mix of arugula, watermelon, and feta cheese creates one great summer salad! I like sauteeing and caramelizing the onions for a sweeter salad.

Provided by Joshua

Categories     Salad     Fruit Salad Recipes

Time 20m

Yield 12

Number Of Ingredients 5

2 (5 ounce) packages arugula
½ large watermelon, seeded and cubed
1 red onion, sliced
1 cup crumbled feta cheese
1 ½ cups balsamic vinaigrette

Steps:

  • Toss the arugula, watermelon, red onion, and feta cheese with the balsamic vinaigrette in a large bowl. Serve cold.

Nutrition Facts : Calories 245 calories, Carbohydrate 33.5 g, Cholesterol 11.1 mg, Fat 12.4 g, Fiber 2 g, Protein 4.8 g, SaturatedFat 3 g, Sodium 499.9 mg, Sugar 25.6 g

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