Chopped romaine tossed with sweet, juicy watermelon, grilled shrimp and feta cheese and drizzled with balsamic glaze – the perfect salad for summer!!
Read more at http://www.skinnytaste.com/grilled-shrimp-and-watermelon-chopped_14/#lfjDBjC6JSQwHDmP.99
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Yesterday, I was reading Adventurous Kate’s post on Key West. I love her destination posts because she is pretty good about showing where to stay, what to do and where to eat. And she delivers on this post.
As I was reading the post and got down to here “Where to Eat” section, I was drooling! She show a bunch of fun food — be sure to go check it out. When I came to the Watermelon and Feta Salad, I was in love. If you’ve been around this blog long, you know one of my favorite summer fruits is watermelon!
I got to thinking, hey I have watermelon, feta and shrimp on hand. I could probably make this for dinner. So I popped over to Tarpon Creek’s website to see the description. “Signature” Watermelon Salad ~ Arugula Tossed in Olive Oil & Lemon, Fresh Watermelon
Feta Cheese, Kalamata Olives, Red Onion and Balsamic Glaze.
I didn’t have arugula or Kalamata Olives but romaine and Castelvetrano green olives work too. And I had balsamic syrup. Yay! I was all set.
And it’s been hot here in Florida, so a salad was perfect for dinner.
Watermelon, Feta and Shrimp Salad
Yields 2 dinner salads
1 head Romaine lettuce, washed and chopped
1 cup seedless watermelon, chilled
1/3-1/2 cups crumbled feta cheese
1/4 medium red onion, thinly sliced
8 Castelvetrano green olives, quartered
8 jumbo shrimp, peeled and deveined
2 Tablespoon extra virgin olive oil, divided
zest and juice of one lemon
salt and pepper to taste
Heat 1 Tablespoon of oil in large frying pan over medium-high heat. Place shrimp in pan, anding salt and pepper, and cook until shrimp turns pink on bottom. Flip shrimp and continue cooking until cooked through, approximately one minute. Don’t overcook the shrimp.
In medium bowl, put olive oil and lemon zest and juice. Place romaine and toss. Divide lettuce between two serving bowls. Add onions, watermelon, feta and olives. Top with shrimp. Drizzle balsamic syrup and serve.
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