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Grilled Shrimp, Arugula and Watermelon Salad
Ingredients
  • 2 tablespoons fresh lemon juice
  • ⅓ cup plus 1 tablespoon extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 8 cups baby arugula (about 8 ounces)
  • 4 cups cubed watermelon
  • 1 cup sliced seedless cucumber
  • ½ cup fresh mint leaves, sliced
  • ½ cup pitted Kalamata olives
  • ¼ cup thinly sliced onion
  • 1 pound large shrimp, peeled and deveined, tails removed
  • Pinch of crushed red pepper flakes
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