INGREDIENTS
1-1/2 lbs. raw extra-jumbo shrimp (16 to 20 per lb.), peeled (leave tail segment intact) and deveined
1/4 cup plus 2 Tbsp. fresh lemon juice
1 tsp. smoked sweet paprika
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1-1/2 tsp. honey
Vegetable oil, for the grill
1/2 medium head frisée, torn into bite-size pieces (4 cups)
3 cups small-diced seedless watermelon (about 1 lb.)
3 medium ripe red or yellow tomatoes, cored and cut into wedges
2 cups yellow cherry or pear tomatoes, halved
6 oz. feta, cut into small dice (1-1/4 cups)
30 fresh basil leaves, thinly sliced (1/2 cup)
DIRECTIONS
Prepare a hot gas or charcoal grill fire.
In a medium bowl, toss the shrimp with 2 Tbsp. of the lemon juice and the paprika; marinate at room temperature for 5 minutes. Thread the shrimp onto metal skewers or wooden skewers that have been soaked in water for at least 30 minutes. Season the shrimp on both sides with 1/2 tsp. salt and 1/4 tsp. pepper.
In a small bowl, combine the remaining 1/4 cup lemon juice with the olive oil, honey, and a pinch each of salt and pepper. Whisk well.
Clean and oil the grill grates. Grill the shrimp, flipping once, until firm and opaque throughout, 4 to 6 minutes total.
In a large bowl, gently toss the frisée with 3 Tbsp. of the dressing. In a medium bowl, gently toss the watermelon, tomatoes, feta, basil, 2 Tbsp. dressing, 1/4 tsp. salt, and 1/8 tsp. pepper. Divide the frisée among 4 plates and spoon one-quarter of the watermelon mixture over each. Top with the shrimp skewers, drizzle with the remaining dressing, and serve.
