Grilled shrimp and corn with watermelon-feta salad
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
- 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
Calories: 640, Protein: 34 g, Fiber: 5 g, Total Fat: 42 g, Monounsaturated Fat: 15.5 g, Polyunsaturated Fat: 2.5 g, Saturated Fat: 15 g, Cholesterol: 270 mg, Sodium: 1540 mg, Carbohydrates: 41 g, Added Sugar: 0 g.
Contains: Milk, Crustacean shellfish