Time: 25 min.
Complexity: easily
Servings: 4

Make an incredibly juicy and refreshing salad of arugula, watermelon, cucumber, mint, and olives, topped with spicy grilled shrimp. It's a bright, summery treat, and the contrasting flavors of savory arugula, sweet watermelon, briny Kalamata olives, and spicy shrimp will captivate even the most discerning palates. It's best to use seedless watermelon and cucumber, as well as large shrimp that have been completely peeled, deveined, and shelled.

Ingredients:

• 450 g large shrimp, peeled, deveined and tailed
• 2 tablespoons freshly squeezed lemon juice
• 1/3 cup + 1 tbsp extra-virgin olive oil
• 8 cups small arugula (about 220 g)
• 4 cups watermelon, diced
• 1 cup thinly sliced ​​seedless cucumber
• 0.5 cup fresh mint leaves, thinly sliced
• 0.5 cup pitted Kalamata olives
• 1/4 cup thinly sliced ​​onion
• A pinch of crushed red pepper flakes

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

Watermelon, arugula, shrimps, cucumbers, Kalamata olives, lemon juice, red pepper flakes, mint

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Preparation:

Step 1
• Preheat grill to medium-high heat.
Step 2
• In a large bowl, combine lemon juice, 1/3 cup olive oil, and a pinch each of salt and black pepper. Add the arugula, watermelon, cucumber, mint, olives, and onion; set aside without stirring.
Step 3
• In a medium bowl, toss the shrimp with the remaining 1 tablespoon of olive oil, red pepper flakes, and a pinch of salt and black pepper. Grill the shrimp until cooked through, 2-3 minutes per side.
Step 4
• Toss the salad to distribute the ingredients evenly and divide among four plates. Top with grilled shrimp.

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