Ingredients
3 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
1 1/2 teaspoons honey
2 drops hot sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 pound jumbo cooked peeled and deveined shrimp with tails
1/2 small red onion, very thinly sliced
1/4 cup thinly sliced fresh mint or small mint leaves, divided
4 cups seedless watermelon, cubed or cut into small wedges
4 cups baby arugula
3 ounces feta cheese, crumbled (about 3/4 cup)
Preparation
1. Whisk together first 6 ingredients in a large bowl. Add shrimp, onion, and 2 tablespoons mint; toss well. Add watermelon, tossing very gently.
2. Divide arugula among 4 serving plates; top with shrimp mixture. Sprinkle with feta and remaining 2 tablespoons mint.
Cooking Light DT
