Watermelon and Feta Salad with Grilled Shrimp
Ripe, sweet melon, marinated in citrus juices and mint and paired with simple grilled shrimp, makes a gorgeous and refreshing summer meal. Watermelon is high in lycopene, an antioxidant found in red plant foods.
- 3 Tbs. fresh orange juice
- 4 Tbs. fresh lime juice
- 1/8 tsp. salt, plus more, to taste
- 1 seedless watermelon, about 3 lb.
- 2 Tbs. lightly packed fresh mint leaves
- 1 lb. large shrimp, peeled and deveined
- Freshly ground pepper, to taste
- 1 Tbs. olive oil
- 1/2 cup crumbled feta cheese
In a large bowl, combine the orange juice, 2 Tbs. of the lime juice and the 1/8 tsp. salt.
Cut the watermelon into quarters and remove the rind. Cut the fruit into 1-inch pieces and add to the juice mixture. Cut the mint leaves lengthwise into thin strips. Add to the bowl and stir gently to mix well. Cover and refrigerate for 1 to 4 hours.
Season the shrimp lightly with salt and pepper. Put in a bowl and add the olive oil and the remaining 2 Tbs. lime juice. Refrigerate for 30 minutes.
Prepare a hot fire in a grill and oil the grill rack.
Drain the shrimp and thread onto flat metal skewers. Grill the shrimp, turning once, until bright pink and opaque, 4 to 5 minutes total.
Gently stir the cheese into the watermelon mixture. Spoon the salad onto individual plates and push the grilled shrimp off the skewers onto the salad. Serve immediately. Serves 4.
Adapted from Williams-Sonoma Eat Well, by Charity Ferreira (Oxmoor House, 2008).