Tomato, watermelon, and grilled shrimp salad

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Preparation:  20 minutes
Oven: 5 minutes
Servings: 4 



– 24 defrosted prawns, size 16/20 (about 750g / 1 ½ pounds), peeled, deveined and with the tail
– 125 ml (1/2 cup) lemon juice
– 125 ml (1/2 cup) olive oil
-125 ml (1/2 cup) chopped basil
-15 ml (1 tablespoon) of honey
-1 pinch of ground pepper
-1 pinch of smoked paprika (optional)
-750 ml (3 cups) seedless watermelon, cut into pieces
-1 L (4 cups) cherry tomatoes of assorted colors and shapes, halved or quartered depending on size
-1 lettuce, washed, drained, and torn
– 375 ml (1 ½ cups) creamy feta cheese, crumbled (optional)
– 60 ml (1/4 cup) chopped chives
– Salt and pepper from the mill
– Lemon wedge (optional)
– 30 ml (2 tbsp.) chopped mint leaves (optional)
– 8 wooden skewers 



Preheat barbecue on high. Clean and lightly oil the grid. 

Prepare the vinaigrette by mixing the lemon juice, olive oil, basil, and honey in a glass jar. Salt and pepper. Add a pinch of chilli to taste. 

Soak the wooden skewers in hot water for 20 minutes. 

Toss the well-drained shrimp in a bowl with half the vinaigrette for 10 minutes in the fridge. Drain and thread 3 shrimp on each skewer. Season with salt and pepper and add a pinch of smoked paprika if desired. 

Prepare the salad by tossing the lettuce, tomatoes, watermelon, feta, chives, and remaining dressing. Season well and separate among 4 plates. 

Grill the shrimp skewers for 2 to 3 minutes on each side. 

Garnish each plate with 2 skewers, mint, and a lemon wedge if desired. 

Original Recipe

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