Cook Without Book

                Ingredients 1 pound   large shrimp, peeled and deveined (21–25 count) 1  tablespoon, plus 2 teaspoons olive oil, divided 3/4 teaspoon   kosher salt, divided 1/4 teaspoon   freshly ground black pepper, plus more to taste Olive oil cooking spray 2 tablespoons   fresh lime juice 1 teaspoon   honey 1/2  small red onion, thinly sliced 1/4 cup   sliced fresh mint, divided 4 cups   arugula 8  (4-inch) seedless watermelon wedges 4 ounces   crumbled feta cheese Preparation 1. Preheat grill or grill pan to medium-high. 2. Toss shrimp with 2 teaspoons olive oil. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Lightly spray grill or grill pan with olive oil spray, and cook shrimp about 2 minutes per side or until just cooked through. Transfer shrimp to a plate to cool. 3. In a small bowl, whisk together lime juice, honey, remaining 1/2 teaspoon salt, and more ...

                      Ingredients 1  small watermelon (about 6 pounds), cut into 1-inch-thick rounds (lay melon on its side, and cut through rind and flesh with a sharp knife) 1/2 cup   small mint leaves, torn 2 ounces   feta cheese, crumbled into large chunks 1 tablespoon   olive oil 1 tablespoon   balsamic vinegar 1/4 teaspoon   sea salt 1/4 teaspoon   black pepper Preparation 1. Heat a grill or grill pan over high heat until very hot. Two at a time, grill watermelon rounds, turning once, until charred (about 2-3 minutes per side). Transfer watermelon to a cutting board and remove rind; cut rounds into wedges. 2. Arrange watermelon on a serving platter; sprinkle with mint and feta. Drizzle with olive oil and vinegar, then sprinkle with salt and pepper. Nutritional Information Calories per serving: 122 Fat per serving: 4.7g Saturated fat per serving: 1.8g Monounsatura...

                  Prep Time:  15 minutes Cook Time:  10 minutes Total Time:  20 minutes Yield:  Serves: 4 (serving size: 1 1/2 cups melon balls, 1 tbsp. syrup) Ingredients 1/4  medium seedless watermelon 1/2  large ripe cantaloupe 1/2  large ripe honeydew 1 tablespoon   thinly sliced mint leaves, plus more for garnish 1 teaspoon   grated lime zest 1/4 cup   sugar 1  1-inch piece fresh ginger, thinly sliced 1/4 cup   lime juice (from about 3 small limes) Preparation 1. Using a melon baller, scoop 1-inch balls from melons and combine in a bowl. Fold in mint and zest. Refrigerate. 2. Bring sugar, 1/3 cup water and ginger to a boil in a pan over medium-high heat, stirring until sugar dissolves. Boil until reduced by half and syrupy, about 6 minutes. Remove from heat; stir in juice. Pour into a container and refrigerate until chilled. 3....