Options:

Include nutrition information?

Grilled Shrimp Salad

Created by Genevieve on May 10, 2013

1 1/2 pounds raw shrimp (extra-jumbo shrimp 16 to 20 per pound, peeled leave tail segment intact and deveined)
1/4 cup plus 2 tablespoons fresh lemon juice
1 teaspoon smoked sweet paprika
Salt and ground black pepper
1/4 cup oil (extra-virgin olive oil)
1 1/2 teaspoons honey
Vegetable oil, for the grill

Step 1: Prepare a hot gas or charcoal grill fire.
Step 2: In a medium bowl, toss the shrimp with 2 tablespoons fresh lemon juice and the paprika; marinate at room temperature for 10 minutes.
Step 3: Thread the shrimp onto metal skewers or wooden skewers that have been soaked in water for at least 30 minutes. Season the shrimp on both sides with salt and ground pepper.
Step 4: In a small bowl, combine the remaining 1/4 cup lemon juice with the olive oil, honey, and a pinch each of salt and pepper. Whisk well.
Step 5: Clean and oil the grill grates. Grill the shrimp, flipping once, until firm and opaque throughout, 4 to 6 minutes total.
Step 6: In a large bowl, gently toss the frisée with 3 tablespoons of the dressing.
Step 7: In a medium bowl, gently toss the watermelon, tomatoes, feta, basil, 2 tablespoons of dressing, 1/4 teaspoon salt, and 1/8 teaspoon ground pepper.
Step 8: Divide the frisée among 4 plates and spoon one-quarter of the watermelon mixture over each.
Step 9: Top with the shrimp skewers, drizzle with the remaining dressing and serve.