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Gluten free • Serves 4-6


20 Tail-on peeled shrimp (about 3/4 pound), large


2 sprigs Mint
4 cups Watercress or baby arugula


3 tbsp Balsamic vinegar, aged

Baking & Spices

1 Salt and freshly ground black pepper
1 Sea salt

Oils & Vinegars

5/8 cup Olive oil, extra-virgin


1 cup Feta cheese
Leah Zatz
Leah Zatz • 2 years ago

shrimp and watermelon salad