12 16-20 Count Shrimp, 2 C Cubed Watermelon, 1 Medium Red Pepper, 1 Medium Yellow Onion, 1 Large Lemon, ¼ C Pitted Kalamata Olives, 2 Cloves Garlic, 2 C Baby Arugula, ½ C Farro, 2 oz Feta, 1 1/3 C Chicken Stock, 1 oz Rosemary, 2 Sprigs Mint, 2 Sprigs Lemon Thyme, Olive Oil, Salt, Pepper, 6 8-Inch Wooden Skewers
Refrigerator, Skillet or Grill Pan, Saucepan, Bowls, Cutting Board, Chef’s Knife, Olive Oil, Salt, Pepper
1. Prep ingredients.
Rinse all produce. Peel and devein shrimp if not done already. Core, seed, and cut red pepper into 1-inch pieces. Peel and cut onion into 1-inch pieces. Peel and mince garlic. Strip rosemary leaves and coarse chop. Strip mint leaves. Zest and juice lemon, then keep separate. Coarse chop olives.
2. Assemble and marinate brochettes.
In a medium bowl, make marinade by mixing rosemary, 3 TBSP lemon juice, ¾ of the lemon zest, lemon thyme, garlic, and 1 TBSP olive oil. Assemble brochettes by threading shrimp onto wooden skewers, alternating with peppers and onions. Add brochettes to marinade, turn so all shrimp and vegetables are covered in marinade, and allow brochettes to marinate while making salad.
3. Cook farro.
In a saucepan, add chicken stock and salt and bring to boil. Add farro and cook for 20 minutes until softened, then mix in remaining lemon zest and keep warm.
4. Make salad.
Rinse baby arugula. In another bowl, toss arugula, mint, olives, remaining lemon juice, and 2 tsp olive oil, then refrigerate salad until ready to serve.
5. Cook brochettes.
Heat grill pan or skillet on medium high. Remove brochettes from marinade and season brochettes with salt and pepper, then add brochettes to pan and cook until shrimp is no longer opaque and vegetables begin to char.
6. Plate and serve.
Divide salad between plates and top salad with watermelon and farro. Top salad with brochettes, sprinkle feta on brochettes, and serve.
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