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