Contents of your meal kit:
shrimp
baby romaine head(s)
dry rub
watermelon
cucumber
corn
arugula
green goddess dressing
feta
Equipment needed: small mixing bowl, salad bowl, grill pan (see note)
Finishing steps:
- Slice romaine in half lengthwise, rinse, and lay cut-side down on a towel to dry.
- Remove shrimp from package and blot dry with a paper towel. In small mixing bowl, toss shrimp with dry rub and season with salt. Set aside.
- Cut watermelon into bite-sized pieces, and slice cucumber thinly crosswise. Set aside
- Place grill pan over med-high heat. Rub corn with oil, and season with salt & pepper. Once pan is hot, grill the corn, turning frequently until you have some “grill marks” on all sides. Drizzle shrimp with a little oil, and give a quick toss before adding them to the hot grill pan. Cook for 1-2 minutes per side or until cooked through. Remove from heat.
- Slice baby romaine crosswise into ½ inch pieces. Add romaine and arugula to salad bowl. Toss with as much dressing as you like, reserving some to drizzle over the top. Divide greens amongst plates.
- Once the corn is cool enough to handle, use a knife to slice kernels off the cob.
- Top salad plates with watermelon, cucumber, corn, feta and shrimp. Drizzle the finished grilled shrimp salad with remaining dressing. Enjoy!
Notes: If you don’t have a grill pan, you can always use an outdoor grill or a nonstick skillet (If you use a skillet you’ll get a nice sear, it just won’t look like “grill marks”).