Grilled Shrimp Salad with Feta, Tomato, and Watermelon

Grilled Shrimp Salad with Feta, Tomato, and Watermelon
Photo by Scott Phillips


  • ¼ cup extra-virgin olive oil
  • 1-½ lb. raw extra-jumbo shrimp (16 to 20 per lb.), peeled (leave tail segment intact) and deveined
  • 1 tsp. smoked sweet paprika
  • ¼ cup plus 2 Tbs. fresh lemon juice
  • 3 medium ripe red or yellow tomatoes, cored and cut into wedges
  • 3 cups small-diced seedless watermelon (about 1 lb.)
  • 30 fresh basil leaves, thinly sliced (½ cup)
  • + 6 more ingredients
    • Kosher salt and freshly ground black pepper
    • 2 cups yellow cherry or pear tomatoes, halved
    • Vegetable oil, for the grill
    • 1-½ tsp. honey
    • ½ medium head frisée, torn into bite-size pieces (4 cups)
    • 6 oz. feta, cut into small dice (1-¼ cups)

Prepare a hot gas or charcoal grill fire. In a medium bowl, toss the shrimp with 2 Tbs. 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...

View full recipe at Fine Cooking


  • 1166776paul1970 Perfectly pairing with Ortrugo Doc "Paolo III Farnese" produced by Testa.

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