In order to bring you the best organic produce, some ingredients may differ from those depicted.

Grilled shrimp and corn with watermelon-feta salad

Gluten-Free Friendly, Soy-Free, Protein Plus

2 Servings, 640 Calories/Serving

30 Minutes

Sweet meets salty in this main dish, one of our favorite summer meals. Briny grilled shrimp come with a salad of juicy chunks of watermelon tossed with feta and crunchy pumpkin seeds. In a lightened take on elotes, the Mexican street food snack, corn on the cob is lightly charred then slathered with cilantro-lime butter.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

2 tablespoons unsalted butter
1 ear corn
1¼ pound watermelon
Fresh mint
1 lemon
2 ounces crumbled feta
1 ounce roasted pumpkin seeds
Fresh cilantro
1 lime
10 ounces wild Gulf shrimp
Wooden skewers

Nutrition per serving

Calories 640, Total Fat 42g (54% DV), Sat. Fat 15g (75% DV), Trans Fat 0g, Cholest. 270mg (90% DV), Sodium 1540mg (67% DV), Total Carb. 41g (15% DV), Fiber 5g (18% DV), Protein 34g
Contains: Milk, Crustacean Shellfish

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Cook the corn

Bring a pot of salted water to a boil.

Bring the butter to room temperature.
Shuck the corn; split the ear in half.

Cook the corn in the boiling water until just tender, 3 to 4 minutes. Remove from the water and pat dry. While the water comes to a boil, start the watermelon-feta salad.

Make the watermelon-feta salad

Using a serrated knife, cut the peel from the watermelon; cut the fruit into 1-inch cubes.
Strip the mint leaves from the stems; thinly slice the leaves.
Juice half the lemon.

In a mixing bowl, combine the watermelon with the mint, feta, and pumpkin seeds. Add 1 tablespoon lemon juice and 1 tablespoon oil and toss to coat. Season to taste with salt.

Make the cilantro-lime butter

Finely chop the cilantro.
Zest the lime; juice half, and cut the other half into wedges.

In a small bowl, using a fork, mash the butter with the cilantro, lime zest, and juice. Season to taste with salt.

Cook the shrimp; finish the corn

Season the shrimp generously with salt and pepper. Thread them onto the skewers.

In a pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Cook the shrimp until lightly charred and cooked through, 2 to 3 minutes per side. Transfer to a plate. Add the corn to the pan and cook, turning a few times, until lightly charred, 4 to 5 minutes.

Serve

Transfer the shrimp and corn to individual plates. Top the corn with as much cilantro-lime butter as you like. Serve with the watermelon-feta salad and the lime wedges.

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