Relax and refresh with this easy-to-make lunch or dinner dish, featuring grilled jumbo shrimp, cubed watermelon, grape tomatoes and crumbled Feta. This recipe also requires 30 min. of marinating time. Inspired by VH Sauces.
Directions for: Grilled Shrimp and Watermelon Summer Salad
Ingredients
1 lb(s) (500 g) jumbo shrimp (about 16), peeled and deveined
cup (175 mL) VH Sweet Thai Chili Sauce
PAM Grilling Spray
2 cup (500 mL) watermelon, cubed
1 cup (375 mL) large croutons
1 cup (250 mL) grape tomatoes, halved
cup (125 mL) Feta cheese, crumbled
3 Tbsp (45 mL) lemon juice, freshly squeezed
3 Tbsp (45 mL) extra virgin olive oil
tsp (2 mL) freshly ground pepper
Directions
1. Place shrimp in large shallow dish. Pour 1/2 cup (125 mL) of VH Sweet Thai Chili Sauce over shrimp, turning so that all shrimp are well coated. Cover and marinate at room temperature for 30 minutes.
2. Reserving sauce from dish, thread shrimp onto 4 skewers.
3. Spray grill with PAM Grilling; heat to medium-high heat. Grill skewers, basting with reserved sauce during first 5 minutes only, until shrimp are opaque, approx. 10 minutes.
4. Meanwhile, in large serving bowl, lightly toss together watermelon, croutons, tomatoes, basil and Feta cheese.
5. In separate small bowl, whisk together remaining VH Sweet Thai Chili Sauce, lemon juice, olive oil and pepper.
6. Remove shrimp from skewers. Arrange on top of salad. Drizzle about 3 tbsp of vinaigrette over salad, tossing gently. Serve with remaining vinaigrette on the side.
7. Tip: If using wooden skewers, submerge completely in water and let soak for 30 minutes before using to prevent charring.
See more: Seafood, Fruit, Summer, Salad, Appetizer, Lunch, Main, Dinner