Grilled Shrimp Arugula and Watermelon Salad
Ingredients
- 2 tablespoons fresh lemon juice
- 1/3 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
- 1/2 cup fresh mint leaves, sliced
- 1/2 cup pitted Kalamata olives
- 1/4 cup thinly sliced onion
- 1 pound large shrimp, peeled and deveined, tails removed
- Pinch of crushed red pepper flakes
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