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Grilled Watermelon with Shrimp and Arugula

Servings: 4


  • Two 1” thick slices from a round 5 lb seedless watermelon (about 8-9” in diameter).
  • 1/4 cup olive oil for brushing watermelon and shrimp
  • 1 lb medium size shrimp shelled, deveined, and cleaned, (about 25 per pound)
  • 8 cups of loosely packed baby arugula
  • ½ cup of crumbled blue cheese (omit for dairy free)
  • fine ground sea salt and freshly ground pepper to taste
  • For the balsamic vinaigrette:
  • 2 tbs balsamic vinegar
  • ¼ tsp Dijon mustrd
  • ½ tsp raw honey
  • 2 tbs extra virgin olive oil
  • ¼ tsp course kosher fine ground sea salt


  • Soak 3 wooden skewers in clean, cold water for 10 minutes.
  • Preheat a clean and seasoned grill to high.
  • Cut two 1” thick slices of watermelon, you can either trim off the rinds before or after grilling. Save remaining watermelon for future snacking or another recipe.
  • Brush watermelon slices, on one side with olive oil, about 1 & 1/2 tsp of oil per slice.
  • You only need to grill the slices on one side. Lay the slices oiled-side-down, onto the grill and close the grill lid. After about 90 seconds, quarter turn (don’t flip), the slices to create crosshatch marks and grill for another 90 seconds.
  • Remove to a cutting board and allow slices to cool while you prepare the rest of the salad.
  • Clean and season the grill, then heat back to high.
  • Following the directions from the video above, skewer shrimp onto soaked wooden skewers, approximately 8 shrimp per skewer for 1 pound of shrimp, (or 10 shrimp per skewer if you will cook 2 pounds).
  • I left the tails on my shrimp because I think they are pretty, but you could remove the tails if you prefer.
  • If your shrimp are moist, pat them dry with a paper towel. Season with salt and pepper, and then brush fronts, and backs of the skewered shrimp with olive oil, about 1 Tbs per skewer.
  • Grill shrimp for 2 minutes on one side, with the grill lid closed. Then flip the skewers and cook for 1 more minute, lid closed. Remove to a clean platter; the shrimp will continue to cook, off of the heat, as they rest.
  • Meanwhile, cut the watermelon slices into 1” cubes.
  • For the vinaigrette, whisk together the balsamic, Dijon, honey, olive oil and salt.
  • In a large salad bowl, toss the arugula with the balsamic vinaigrette and season with freshly ground black pepper.
  • Sprinkle the dressed arugula with crumbled blue cheese, and top with cubed watermelon and grilled shrimp (removed from skewers).
  • Enjoy!