Ingredients:

  • 1 seedless watermelon
  • 4 handfuls arugula
  • 1/2 pound of feta cheese
  • 1 pound veined shrimp
  • salt, pepper, cayenne
  • 2 limes, extra-virgin olive oil,
  • 1 teaspoon of sugar
  • peeled sunflower or pumpkin seeds

Method:

  • Cut the watermelon in half, then slice each half into 1.5-inch slices. Remove the rind, then cut the slices into chunks. Put the chunks into a large bowl.
  • De-vein the shrimp then season with the salt, pepper and cayenne.
  • Marinate shrimp in fridge under a covered plate for 15 minutes.
  • Heat a nonstick pan on medium. Drizzle olive oil over it. Cook the shrimp about 1 minute per side, then place on a plate to cool.
  • To make the dressing, juice two limes, then add twice as much extra-virgin olive oil. Mix in with a teaspoon of sugar, and that is your vinaigrette.
  • Add the Arugula leaves to mix with the watermelon, serve into individual plates.
  • Crumble feta cheese over top of each plate, and sprinkle pumpkin seeds as well.
  • Carefully place a few shrimp onto each plate, and serve.