Photo: Yunhee Kim; Styling: Megan Hedgpeth
Yield
Makes 4 servings (serving size: about 6 shrimp, 1/4 of the watermelon mixture, and 1 cup arugula)

Prep: 20 minutes; Cook: 4 minutes.

How to Make It

Step 1

Preheat grill or grill pan to medium-high.

Step 2

Toss shrimp with 2 teaspoons olive oil. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Lightly spray grill or grill pan with olive oil spray, and cook shrimp about 2 minutes per side or until just cooked through. Transfer shrimp to a plate to cool.

Step 3

In a small bowl, whisk together lime juice, honey, remaining 1/2 teaspoon salt, and more pepper to taste. Whisk in remaining 1 tablespoon olive oil.

Step 4

In a medium bowl, combine red onion and 2 tablespoons mint. Add dressing, and toss gently. To serve, place 1 cup arugula on each of 4 plates and top with 2 melon wedges and 1/4 of the onion-mint mixture; sprinkle with equal amounts of feta, top with about 6 shrimp, and garnish with some of the remaining fresh mint. Serve immediately.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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