Grilled Shrimp Salad with Feta, Tomato, and Watermelon

Ripe, in-season ingredients are the key to this summery main-course salad, so use the best tomatoes and watermelon you can find.

• 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
• 1 tsp. smoked sweet paprika
• Kosher salt and freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 1-1/2 tsp. honey
• Vegetable oil, for the grill
• 1/2 medium head frisée, torn into bite-size pieces (4 cups)
• 3 cups small-diced seedless watermelon (about 1 lb.)
• 3 medium ripe red or yellow tomatoes, cored and cut into wedges
• 2 cups yellow cherry or pear tomatoes, halved
• 6 oz. feta, cut into small dice (1-1/4 cups)
• 30 fresh basil leaves, thinly sliced (1/2 cup)

Prepare a hot gas or charcoal grill fire.


In a medium bowl, toss the shrimp with 2 Tbs. 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 tsp. salt and 1/4 tsp. pepper.


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.


Clean and oil the grill grates. Grill the shrimp, flipping once, until firm and opaque throughout, 4 to 6 minutes total.


In a large bowl, gently toss the frisée with 3 Tbs. of the dressing. In a medium bowl, gently toss the watermelon, tomatoes, feta, basil, 2 Tbs. dressing, 1/4 tsp. salt, and 1/8 tsp. pepper. Divide the frisée among 4 plates and spoon one-quarter of the watermelon mixture over each. Top with the shrimp skewers, drizzle with the remaining dressing, and serve.