Prep: 20 minutes; Cook: 4 minutes.

Laraine Perri

Gallery

Yunhee Kim; Styling: Megan Hedgpeth

Recipe Summary

Yield:
Makes 4 servings (serving size: about 6 shrimp, 1/4 of the watermelon mixture, and 1 cup arugula)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill or grill pan to medium-high.

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  • Toss shrimp with 2 teaspoons olive oil. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Lightly spray grill or grill pan with olive oil spray, and cook shrimp about 2 minutes per side or until just cooked through. Transfer shrimp to a plate to cool.

  • In a small bowl, whisk together lime juice, honey, remaining 1/2 teaspoon salt, and more pepper to taste. Whisk in remaining 1 tablespoon olive oil.

  • In a medium bowl, combine red onion and 2 tablespoons mint. Add dressing, and toss gently. To serve, place 1 cup arugula on each of 4 plates and top with 2 melon wedges and 1/4 of the onion-mint mixture; sprinkle with equal amounts of feta, top with about 6 shrimp, and garnish with some of the remaining fresh mint. Serve immediately.

Nutrition Facts

273 calories; fat 13g; saturated fat 5g; mono fat 6g; poly fat 1g; protein 23g; carbohydrates 17g; fiber 1g; cholesterol 193mg; iron 4mg; sodium 728mg; calcium 223mg.
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