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Grilled Shrimp and Watermelon Salad with Arugula Recipe

   
 

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     Grilled Shrimp and Watermelon Salad with Arugula

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4

Ingredients
1 1/2 pounds of shrimp, peeled and deveined
1 small watermelon, halved, sliced, with rind removed
1 pint of blueberries
4 ounces of feta cheese
8 ounces of arugula
1 cup of balsamic vinegar
2 tablespoons of olive oil
1/2 teaspoon salt
1/2 teaspoon garlic powder
 
1/4 teaspoon of black pepper
1 teaspoon of Paul Prudhomme's Seafood Magic
Wood Skewers for shrimp, soaked in water for 1 hour or metal skewers

Instructions
In a small saucepan, bring balsamic vinegar to boil and then reduce heat and simmer until it develops into a syrup consistency and coats the back of a spoon (about 5 minutes). Remove the balsamic from heat and set aside. In a bowl, toss shrimp with olive oil, salt, pepper and Seafood Magic. Skewer shrimp. Coast watermelon slices with olive oil. Heat grill to high heat. Add shrimp skewers and watermelon slices. Grill both shrimp and watermelon 2 minutes on each side (shrimp should be pink and opaque). To assemble salad, add a few handfuls of arugula to a plate, top with a few slices of grilled watermelon, a handful of blueberries and feta cheese, and drizzle with balsamic vinegar glaze.


Originally Submitted
7/30/2013





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