Our poor kitchen has been a bit neglected during the past few months, and our blog has suffered as a result! Life got incredibly busy, and then we were out of town for a few weeks for a little wedding thing ;-). Since we’ve been home, it’s been really hard to get back into the cooking groove. I guess we just got used to going out to eat or letting someone else worry about what was for dinner! Sadly, that can’t go on forever. Sigh. The good news is that there is still plenty of fresh, local, summer produce to enjoy, and I had a few recipes that I wanted to try while the good stuff was still around.
This salad was one of the things near the top of my list. We got a watermelon and some fabulous heirloom tomatoes last week and I thought that this salad would be a perfect way to showcase them. I had never tried watermelon with feta cheese before, and I was pleasantly surprised by the results. What an amazing combination of flavors! We served some grilled bread rubbed with garlic with our salads, and it was the perfect summery weeknight dinner.
Shrimp, Feta & Watermelon Salad
Source: Adapted from Fine Cooking Magazine
1 1/2 lb. jumbo shrimp (16-20 per pound), peeled and deveined
1/4 cup plus 2 Tablespoons lemon juice
1 teaspoon smoked sweet paprika
Salt and pepper to taste
1/4 extra-virgin olive oil
1 1/2 teaspoons honey
1/2 head lettuce of your choice (4 cups), washed, dried, and torn into bite-size pieces
3 cups small-diced seedless watermelon (about 1 pound)
2 medium ripe tomatoes, cored and sliced
6 ounces feta, small-diced (1 1/4 cups)
30 fresh basil leaves, thinly sliced
Prepare a hot gas or charcoal grill. In a medium bowl, toss the shrimp with 2 Tablespoons 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 salt and pepper.
In a small bowl, combine the remaining 1/4 cup lemon juice with the honey, olive oil, and a pinch each of salt and pepper. Whisk well. (Note: you may want to make a little extra dressing. We would have liked a little more on our salads.)
Clean and lightly oil the grill grates. Grill the shrimp, flipping once, until firm and opaque throughout (4-5 minutes total for jumbo shrimp, 2-3 minutes for medium-sized shrimp).
In a medium bowl, gently toss together the watermelon, feta, basil, 2 Tablespoons dressing, and a pinch of salt and pepper. To assemble the salads, divide the lettuce among four plates, and spoon one-quarter of the watermelon mixture over each. Top with sliced tomatoes and shrimp skewers. Drizzle with the remaining dressing and serve.