Grilled Shrimp and Watermelon Chopped Salad
For the dressing:
2 1/2 tbsp balsamic vinegar
1 tsp water
1 tbsp chopped shallots
1/8 th tsp kosher salt
pinch fresh black pepper
2 tbsp extra virgin olive oil
For the shrimp:
10 oz shelled and deveined, about 24 large shrimp
1 clove garlic crushed
seasoned salt, to taste (used Montreal Steak Grill Mates)
For the Salad:
8 cups chopped romaine
4 cups diced watermelon
4 ounces soft goat cheese
In a small bowl, combine vinegar, water, shallots, salt and pepper.
Gradually add olive oil, stirring until incorporated.
For the shrimp: If cooking outside on the grill, soak wooden skewers at least 30 minutes.
Season shrimp with seasoned salt, then mix in crushed garlic.
Thread the shrimp onto the skewers.
Light the grill or indoor grill pan on medium to medium-high flame, when hot spray the grates with oil and grill the shrimp about 1 to 2 minutes on each side. Set aside.
In a large bowl toss the romaine with the dressing.
Divide between four plates and top with watermelon, goat cheese and grilled shrimp.
Prep Time: 25 min Cook Time: 4 min
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