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1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact (if desired). Rinse shrimp; pat dry with paper towels. Thread shrimp onto four 10- to 12-inch metal or wooden* skewers,** leaving 1/4 inch between pieces. Brush shrimp with 2 tablespoons of the oil and sprinkle with 1/4 teaspoon of the salt.
2. In a small bowl whisk together the remaining 4 tablespoons oil, the remaining 1/4 teaspoon salt, the lemon juice, honey, and crushed red pepper. Brush watermelon with some of the lemon juice mixture.
3. For a charcoal grill, grill shrimp skewers and watermelon on the rack of an uncovered grill directly over medium coals until shrimp are opaque and watermelon is warm and grill marks are visible, turning once halfway through grilling. Allow 4 to 6 minutes for shrimp and 8 to 10 minutes for watermelon. (For a gas grill, preheat grill. Reduce heat to medium. Place shrimp skewers and watermelon on grill rack over heat. Cover and grill as directed.)
4. To serve, divide salad greens among four dinner plates. Top with shrimp skewers and watermelon. Whisk the remaining lemon juice mixture until combined; drizzle over salads. Sprinkle with cheese.