Serves 4 as a main dish Preheat the grill. In a medium bowl, toss the shrimp with 2 tablespoons lemon juice, paprika, salt and pepper; marinate at room temperature for 5 minutes. Thread the shrimp onto metal skewers or wooden skewers that have been soaked in water for at least 30 minutes. While shrimp is Read More…
Ingredients:
1 1/2 pounds raw extra-jumbo shrimp (16 to 20 per lb.), peeled (leave tail segment intact) and deveined 1/4 cup plus 2 tablespoons fresh lemon juice 1 tsp. smoked sweet paprika 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 cup extra-virgin olive oil 1 1/2 teaspoons honey Vegetable oil, for the grill 3 cups small-diced melon (about 1 lb.) 3 medium ripe red or yellow tomatoes, cored and cut into wedges 2 cups yellow cherry or pear tomatoes, halved 6 ounces feta, cut into small dice (1-1/4 cups) 30 fresh basil leaves, thinly sliced (1/2 cup)
Preparation:
Serves 4 as a main dish
Preheat the grill.
In a medium bowl, toss the shrimp with 2 tablespoons lemon juice, paprika, salt and pepper; marinate at room temperature for 5 minutes. Thread the shrimp onto metal skewers or wooden skewers that have been soaked in water for at least 30 minutes.
While shrimp is marinating, 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 and set aside.
Clean and oil the grill grates. Grill the shrimp, flipping once, until firm and opaque throughout, 4 to 6 minutes total.
In a large bowl, gently toss the melon, tomatoes, feta, basil and dressing. Taste for seasoning. Divide the melon salad among 4 plates, then top with shrimp and serve.