melon and grilled shrimp salad with lemon-lime vinaigrette

Recipes for watermelon and feta salads are popular summer fare worldwide--particularly in the Middle East -- and while I had the watermelon and feta, I also had cantaloupe and a pound of shrimp that needed using. Why not layer all of it in a lovely, large shallow bowl, drizzle it with a citrus vinaigrette, sprinkle with mint, and call it dinner? The shrimp are tastier if they’ve had an hour or up to a day to marinate in the fridge, but if all you have is ten minutes, let them marinate at room temperature and go for it! 4 servings

Ingredients

SHRIMP AND MARINADE:

1- pound large shrimp-peeled, with tails on
¼ teaspoon each kosher salt and fresh ground black pepper
Zest and juice from one lime
2 tablespoons extra virgin olive oil

SALAD:

4 cups baby spinach
Kosher salt and fresh ground pepper
Zest of 1/2 lemon
2 cups each diced ripe watermelon and cantaloupe
2- ounces diced feta, 1/2 cup (Buy a wedge, not crumbles.)
Lemon-Lime Vinaigrette, recipe below
¼ cup minced fresh mint for garnish

Instructions

MARINATE/REFRIGERATE THE SHRIMP: In a large, shallow, non-reactive dish, place shrimp in an even layer. Sprinkle with salt and pepper. Zest the lime onto the shrimp, then cut it in half, and squeeze the juice on top. Drizzle with olive oil and toss to combine. Cover and place in the refrigerator for at least two hours or up to overnight.
MAKE THE SALAD/PLACE IN FRIDGE: In a large, shallow serving dish or platter, scatter the spinach around the perimeter. Zest the half-lemon evenly over the greens. Add the diced melon at the center and top with feta cheese. Sprinkle all with salt and pepper. Place in the fridge while you grill the shrimp.
GRILL THE SHRIMP: Preheat grill to medium (350 degrees F), oil grates, and add shrimp. Cook 2 minutes on each side or until opaque. Remove to a platter. Refrigerate if not using right away.
ADD SHRIMP + VINAIGRETTE TO SALAD AND SERVE: Remove salad from fridge and add shrimp around the edges on top of the greens. Drizzle the salad evenly with the lemon-lime vinaigrette and serve immediately garnished with chopped mint.

Notes

LEMON-LIME VINAIGRETTE

3 tablespoons each fresh lemon and lime juice
1/8 teaspoon each kosher salt and fresh ground pepper
2 tablespoons minced shallot
1 teaspoon honey
4 tablespoons extra virgin olive oil

Whisk together the juices, salt, pepper, shallot and honey; let sit a few minutes. Slowly add the olive oil, whisking until well-combined. Taste and adjust seasonings. Refrigerate leftovers. (Some people add 2-4 tablespoons white wine vinegar, too. I like it with just the citrus juices for acid here, but taste it and see what you think.)

COOK’S NOTES: If you’d like, you can grill the shrimp first, let it rest (or refrigerate it again) and then make the salad – or in whatever order makes the most sense to you. I’m careful with seafood anytime, but especially in the summer, so tend to serve it right away after grilling. The shrimp can also be oven-roasted instead of grilled. Place marinated shrimp on a greased rimmed sheet pan and roast in an oven preheated to 400 degrees F for about 8 minutes or until opaque.