Contents of your meal kit:
shrimp
baby romaine head(s)
dry rub
watermelon
cucumber
corn
arugula
green goddess dressing
feta
Cookware needed: small mixing bowl, salad bowl, outdoor grill (see notes)
Finishing steps:
- Slice baby 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.
- Preheat grill to med-high heat.
- Cut watermelon into bite-sized pieces, and slice cucumber thinly crosswise. Set aside.
- Rub corn with oil, and season with salt & pepper. Once grill 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 placing them on the hot grill. Cook for 1-2 minutes per side or until cooked through. Remove from heat.
- Pour 2/3 of the green goddess dressing into the bottom of your salad bowl and add just a drizzle of olive oil. Whisk or mix with a fork to combine.
- Cut baby romaine crosswise into ½-inch pieces. Add romaine and arugula to salad bowl with dressing. Toss gently and season with salt & pepper to taste.
- Once the corn is cool enough to handle, use a knife to slice kernels off the cob.
- Divide greens between plates, top greens watermelon, cucumber, corn, feta and shrimp. Drizzle with remaining dressing. Enjoy!
Notes:
- A grill pan, skillet, or your oven’s broiler can be used instead of an outdoor grill. Cooking times may vary.
- The shrimp can also be grilled on a piece of foil if you are worried they might fall through the grates.