Spicy Grilled Shrimp with Watermelon, Cucumber and Feta Salad

• 1 pound large peeled and deveined shrimp, tails removed
• 1/2 cup extra-virgin olive oil, plus more for oiling the grill grates
• 2 teaspoons dried oregano
• 1/4 teaspoon crushed red pepper flakes
• 2 large cloves garlic, 1 grated, 1 halved
• Zest and juice of 1 lemon
• 1/2 medium watermelon (about 3 pounds), rind removed, cut into 1-inch cubes (about 6 cups), chilled
• 1 garden cucumber (about 8 ounces), peeled, quartered lengthwise and cut into 1-inch pieces
• One 4-ounce block feta, cut into 1/4-inch cubes
• 1/2 cup pitted kalamata olives, halved
• 1/2 cup fresh mint leaves, torn into large pieces
• 1/2 baguette, halved lengthwise
• Kosher salt and freshly ground black pepper

1. Special equipment: four 12-inch wooden skewers
2. Put the shrimp in a large resealable plastic bag.
3. Add 2 tablespoons of the olive oil, the oregano, crushed red pepper, grated garlic and lemon zest and juice.
4. Seal the bag tightly and use your hands to lightly massage the marinade into the shrimp.
5. Marinate for 15 minutes at room temperature.
6. Prepare a grill or grill pan for high heat.
7. Put the watermelon and cucumber in a mixing bowl.
8. Put the feta and olives on top.
9. Scatter most of the mint over the watermelon mixture.
10. Do not mix.
11. Thread about 5 shrimp on each skewer.
12. Brush the cut sides of the baguette halves with 2 tablespoons of the oil and sprinkle with salt and pepper.
13. Put the bread cut-side down on the grill along with the shrimp.
14. Grill the shrimp until lightly charred in spots on both sides and just cooked through, 1 to 2 minutes per side.
15. Grill the bread until lightly charred, about 2 minutes.
16. Remove the shrimp and bread to a plate.
17. Lightly rub the cut sides of the halved garlic onto the hot bread.
18. Halve each piece of bread again and put 1 piece on each of 4 serving plates.
19. Add the remaining 1/4 cup olive oil and a large pinch of salt and pepper to the salad, gently stir to combine and divide among the plates.
20. Top each serving of salad with a shrimp skewer.
21. Garnish with the remaining mint and serve immediately.

shrimp, extravirgin olive oil, oregano, red pepper, garlic, lemon, watermelon, garden cucumber, feta, olives, mint, baguette, kosher salt

Taken from www.foodnetwork.com/recipes/food-network-kitchens/spicy-grilled-shrimp-with-watermelon-cucumber-and-feta-salad.html (may not work)