This watermelon salad is a cool, crisp take on Greek salad.Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/2TQYyCBWelcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Grilled Shrimp, Watermelon and Feta SaladRecipe courtesy of Food Network KitchenTotal: 30 minActive: 25 minYield: 4 servingsLevel: EasyIngredients1 pound large peeled and deveined shrimp, tails removed2 teaspoons dried oregano1/4 teaspoon crushed red pepper flakes 2 large cloves garlic, 1 grated, 1 halvedZest and juice of 1 lemon1/2 cup extra-virgin olive oil, plus more for oiling the grill grates 1/2 medium watermelon (about 3 pounds), rind removed, cut into 1-inch cubes (about 6 cups), chilled1 garden cucumber (about 8 ounces), peeled, quartered lengthwise and cut into 1-inch piecesOne 4-ounce block feta, cut into 1/4-inch cubes1/2 cup pitted kalamata olives, halved1/2 cup fresh mint leaves, torn into large pieces, optional1/2 baguette Kosher salt and freshly ground black pepperDirectionsSpecial equipment: Four 12-inch wooden skewersPut the shrimp in a large resealable plastic bag. Add the oregano, crushed red pepper, grated garlic, lemon zest and juice and 2 tablespoons of the olive oil. Seal the bag tightly and use your hands to lightly massage the marinade into the shrimp. Marinate for 15 minutes at room temperature.Prepare a grill or grill pan for high heat; lightly oil the grill grates or pan. Soak the skewers in cold water. Put the watermelon and cucumber in a mixing bowl. Put the feta and olives on top. If using the mint, scatter most of it over the watermelon mixture. Do not mix.Thread about 5 shrimp on each skewer. Halve the baguette piece lengthwise, then cut the pieces in half crosswise so you have 4 pieces. Brush the cut sides of the baguette with 2 tablespoons of the oil and sprinkle with salt and pepper. Put the bread cut-side down on the grill along with the shrimp. Grill the shrimp until lightly charred in spots on both sides and just cooked through, 1 to 2 minutes per side. Grill the bread until lightly charred, about 2 minutes. Remove the shrimp and bread to a plate. Lightly rub the cut sides of the halved garlic onto the hot bread. Put 1 piece of bread on each of 4 serving plates. Add the remaining 1/4 cup olive oil and a large pinch of salt and pepper to the salad, gently stir to combine and divide among the plates. Top each serving of salad with a shrimp skewer. Garnish with the remaining mint if using and serve immediately.Copyright 2014 Television Food Network, G.P. All rights reserved.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #FoodNetworkRecipe of the Day: Grilled Shrimp, Watermelon and Feta Salad | Food Networkhttps://youtu.be/oAN0MJ8BQuU
