| Ingredients · 2 tablespoons fresh lemon juice · 1/3 cup plus 1 tablespoon extra-virgin olive oil · Kosher salt and freshly ground pepper · 8 cups baby rocket (about 8 ounces) · 4 cups cubed watermelon · 1 cup sliced seedless cucumber · 1/2 cup fresh mint leaves, sliced · 1/2 cup pitted Kalamata olives · 1/4 cup thinly sliced onion · 1 pound large shrimp, peeled and deveined, tails removed · Pinch of crushed red pepper flakes |
| Instructions 1) Prepare a grill for medium-high heat. 2) Whisk together the lemon juice, 1/3 cup of the oil and a pinch each of salt and black pepper in a large bowl. Add the arugula, watermelon, cucumber, mint, olives and onion; set aside without tossing. 3) Toss the shrimp with the remaining 1 tablespoon oil, the red pepper flakes and a pinch each of salt and black pepper in a medium bowl. Grill until just cooked through, 2 to 3 minutes per side. 4) Toss the salad until well combined and divide between 4 plates. Top with the grilled shrimp. |
Grand Prix Plates: A Culinary Tour of F1 Nations 
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