Preparation:
1. Preheat the oven to 375 degrees Fahrenheit.
2. Lay the red onion on a square of aluminum foil and drizzle with 1 tablespoon of the olive
oil. Wrap the onion and place in the oven for 50-60 minutes, or until the onion is tender
and caramelized. Remove from the oven and set aside to cool.
3. Toss the shrimp with 1 tablespoon of the olive oil and the blackening spice. Toss well to
coat. Set a 10-inch cast iron pan over medium high heat and add the shrimp. Sear for 2
minutes then turn over and cook for an additional 2 minutes. Set aside as you prepare the
salads.
4. In a large bowl, toss the watermelon, cucumber, bell peppers, feta cheese and mint. Peel
the red onion and chop into small dice and add to the bowl with the watermelon. Drizzle
with the remaining 4 tablespoons of olive oil and the red wine vinegar. Season with salt
and black pepper and toss until well incorporated.
