Dressing: 1/3 cup extra-virgin olive oil 1/4 cup freshly squeezed lemon juice 1/2 teaspoon salt freshly cracked pepper, to taste Shrimp: 1 pound raw shrimp ( 26/30 count) peeled and deveined 1 tsp olive oil 2 tsp Cajun Blackened seasoning wooden skewers Salad: 6 cups baby arugula, washed and spun dry 3 cups watermelon, cubed in 3/4 inch pieces 1/4 pound feta cheese, diced Preheat grill to medium. Whisk dressing ingredients together and set aside. Toss shrimp with oil, seasoning and place on grill. Grill shrimp for 2-3 minutes per side until pink. Careful, it will cook quickly! Place arugula and watermelon in large bowl. Drizzle with vinaigrette ( enough to coat lightly) and toss gently. Divide between 4 plates. Divide shrimp and feta between 4 plates and serve immediately. [supersocialshare networks=”facebook,google,twitter,linkedin,pinterest” url=”https://www.heidirothnutrition.com/2013/07/30/arugula-grille…termelon-salad/” open=”true” orientation=”line” angle=”0″ title=”Heidi’s Kitchen — Arugula, Grilled Shrimp & Watermelon...
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4 cups cubed watermelon 2 cups cubed tomatoes 1 TB red onion, minced ½ cup peeled, seeded and cubed cucumber ½ cup red or green pepper, cubed salt, to taste 3-4 TB lime juice 3 dashes Tabasco, or to taste 1 TB olive oil Place watermelon, tomatoes, onion, pepper and cucumber in food processor. Pulse until vegetables are finely chopped, but not pureed. Place vegetables in bowl and add lime juice, Tabasco, olive oil and 3/4 tsp salt. Taste and adjust seasonings as needed. Serve very cold and enjoy! Serves 6 [supersocialshare networks=”facebook,google,twitter,linkedin,pinterest,email” url=”https://www.heidirothnutrition.com/2013/07/02/watermelon-gazpacho/” open=”true” orientation=”line” angle=”0″ title=”Heidi’s Kitchen — Watermelon Gazpacho”]...
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