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© Meredith Corporation. All rights reserved. Used with permission.
Thaw shrimp, if frozen. Peel and devein, leaving tails intact (if desired); rinse and pat dry with paper towels. Thread shrimp onto four 10- to 12-inch metal or wooden skewers, leaving 1/4 inch between pieces. Brush shrimp with 2 tablespoons oil and sprinkle with 1/4 teaspoon salt.
In a small bowl, whisk together the remaining 4 tablespoons oil, the remaining 1/4 teaspoon salt, lemon juice, honey and crushed red pepper. Brush watermelon with some of the lemon juice mixture.
Grill shrimp skewers and watermelon on the rack of an uncovered charcoal grill directly over medium coals until shrimp are opaque and watermelon is warm with visible grill marks, turning once halfway through grilling. Allow 4 to 6 minutes for shrimp and 8 to 10 minutes for watermelon. (For a gas grill, preheat grill. Reduce heat to medium. Place shrimp skewers and watermelon on grill rack over heat. Cover and grill as directed.)
To serve, divide salad greens among 4 dinner plates. Top with shrimp skewers and watermelon. Whisk the remaining lemon juice mixture until combined; drizzle over salads. Sprinkle with cheese.