Here is a seasonal, refreshing, and delicious meal for a hot summer evening! With a little tweak for the kiddos, this one can be a home run for the whole family! And you don’t even have to use your stove or oven!
The first time I heard about a watermelon salad, I thought it seemed like an odd combination of flavors. But after one bite, it all made sense. So delicious! And, this type of preparation has actually been around forever in the Mediterranean part of the world. Those Mediterraneans sure know what works when it comes to food!
Watermelon Salad with Grilled Shrimp
(serves 2 adults and 2 small children)
1 pound uncooked jumbo shrimp
1 tablespoon chili powder
1 tablespoon garlic powder
salt and pepper to taste
1/4 seedless watermelon
1 pint grape tomatoes
4 oz. crumbled feta (I like the goats’ milk kind)
bunch of fresh mint
about 2 tablespoon extra virgin olive oil
juice of 1 lime
Another thing I love about this recipe is that it’s so quick to prepare, and, besides the plates and forks you ate off of, you’ll only end up with a cutting board, one knife, and one bowl to clean.
Start by peeling the shrimp, and placing them in a bowl with about a tablespoon of olive oil, the chili powder, the garlic powder, and a bit of salt and pepper. Toss them around to coat, and pop them in the fridge while you go preheat the barbecue.
While the shrimp are marinating, and the grill is warming up, you can slice the watermelon into thick wedges.
Take out four wedges, for the grownup plates, remove the rind, and cut them into cubes. Divide them between two plates.
The remaining wedges are for the kiddies. I can’t explain it, but for my kids, watermelon is not watermelon unless it is in triangle form…
Now halve the grape tomatoes. Tumble a few handfuls over the watermelon cubes, for the grownups, and into neat piles alongside the watermelon triangles for the kids. (Woe be unto the parent who allows tomato and watermelon to touch on a kid’s plate.)
Crumble feta over the tomatoes and watermelon on the grownup plate. I omitted the feta for my kids…
Top each of the grownup plates with about two tablespoons of fresh mint, roughly chopped or torn…
…my kids are green-phobic so this was also omitted for them.
Pop the plates in the fridge to keep everything good and cold while you go grill the shrimp.
On a very hot grill, shrimp will only take about three minutes on the first side, and another one minute on the other. Don’t overcook them! They will get rubbery and dry. You want some good char marks on them but they should still be juicy.
Chop a few shrimp into bites for the little ones, and top the grownups’ salads with the rest. Now grownups each get a drizzle of olive oil and a squeeze of tangy lime. Enjoy! Easy!