Arugula, Watermelon, Feta And Shrimp Salad

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Washington Post


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1 bunch arugula, washed and dried

3 to 4 thick slices watermelon

4 to 6 ounces feta cheese

Olive oil, to taste

1 to 2 teaspoon sherry vinegar

1 to 1 1/2 pound peeled, cooked shrimp, preferably chilled


Freshly ground black pepper

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