Grilled Shrimp Salad with Feta, Tomato, and Watermelon

Grilled Shrimp Salad with Feta, Tomato, and Watermelon
  1. 1-1/2 lb. raw extra-jumbo shrimp (16 to 20 per lb.), peeled (leave tail segment intact) and deveined
1/4 cup plus 2 Tbs. fresh lemon juice
  2. 1 teaspoon smoked paprika
  3. Kosher salt and freshly ground black pepper
  4. 1/4 cup extra-virgin olive oil
  5. 1-1/2 teaspoons honey
  6. Vegetable oil, for the grill
  7. 2 cups cilantro, rough chop
  8. 2 cups mint, rough chop
  9. 3 cups small-diced seedless watermelon (about 1 lb.)
  10. 3 medium ripe red or yellow tomatoes, cored and cut into wedges
  11. 2 cups yellow cherry or pear tomatoes, halved
  12. 2 seedless cucumbers, small dice
  13. 2 oranges, cut into supremes
  14. 1 red onion, thinly sliced
  15. 6 oz. feta, cut into small dice (1-1/4 cups) or crumbled
  1. In a medium bowl, toss the shrimp with 2 Tablespoons of the lemon juice and the paprika; 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. Season the shrimp on both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  2. 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.
  3. Grill the shrimp, flipping once, until firm and opaque throughout, 4 to 6 minutes total.
  4. In a large bowl, gently toss the cilantro and mint with 3 Tablespoons of the dressing.
  5. In a medium bowl, gently toss the watermelon, tomatoes, cucumber, oranges, and red onion with 2 Tablespoons dressing. Season with salt and pepper.
  6. Divide the mint and cilantro among 4 plates and spoon one-quarter of the watermelon mixture over each. Top with feta and with the shrimp skewers. Drizzle with the remaining dressing, and serve.
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