Watermelon, Feta, and Grilled Shrimp Salad

Votes: 3

Time: 30 min.
Complexity: easily
Servings: 4

This vibrant summer salad is ready in just 30 minutes. Garlic shrimp and baguette slices are grilled in minutes and perfectly complement a watermelon, feta, cucumber, and black olive salad (a juicy twist on a Greek salad!). Add mint leaves for an even more refreshing twist. For a stunning presentation, plate a crisp, garlic-rubbed baguette, top it with the watermelon salad, and top it all off with shrimp skewers. The combination of flavors and textures in this salad will captivate everyone!

The recipes use measuring containers with the following volumes:
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.

Ingredients for the recipe:

450 g large shrimp, peeled, deveined and tailed
2 tsp dried oregano
1/4 tsp crushed red pepper flakes
2 large cloves garlic, 1 grated, 1 cut in half
Zest and juice of 1 lemon
0.5 cup olive oil + extra for greasing the grill grate
Half a medium chilled watermelon (about 1.3 kg), rind removed, flesh cut into 2.5 cm cubes (about 6 cups)
1 home-grown cucumber (about 200g), peeled, quartered lengthwise and cut into 2.5cm pieces.
110 g feta, cut into 0.5 cm cubes.
1/2 cup pitted Kalamata olives, halved
0.5 cup fresh mint leaves, torn (optional)
Half a baguette
Special equipment: 4 wooden skewers, 30 cm long.

Ingredient Substitution Suggestions

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Recipes with similar ingredients: shrimps, Watermelon, cucumbers, feta cheese, Kalamata olives, lemon juice, red pepper flakes, oregano, mint

Cooking the dish according to the recipe:

Place the shrimp in a large zip-lock plastic bag. Add oregano, crushed red pepper, grated garlic, lemon zest and juice, and 2 tablespoons of olive oil. Seal the bag tightly and gently massage the shrimp into the marinade. Marinate for 15 minutes at room temperature.
Preheat a grill or grill pan over high heat; lightly coat the grill grate or pan with olive oil. Soak the skewers in cold water.

Place the watermelon and cucumber in a bowl. Top with feta and olives. If using mint, add a little to the watermelon mixture. Do not stir.
Thread about 5 shrimp onto each skewer. Slice the baguette in half lengthwise, then slice it in half crosswise to make 4 pieces. Brush the cut sides of the baguette with 2 tablespoons of olive oil and sprinkle with salt and black pepper. Place the bread on the grill with the shrimp. Grill the shrimp until cooked through and dappled on both sides, 1-2 minutes per side.
Grill the bread until grill marks appear, about 2 minutes. Transfer the shrimp and bread to a plate. Lightly rub the hot bread with the garlic slices. Place 1 slice of bread on each of four serving plates.
Add the remaining 1/4 cup olive oil and a generous pinch of salt and black pepper to the salad, toss gently to evenly distribute the ingredients, and divide the salad among serving plates. Top each serving with a shrimp skewer. Sprinkle with the remaining mint, if using, and serve immediately.

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