Go Back

Shrimp, Tomato and Watermelon Salad

Originally this recipe is from Coastal Living July-August 2008 issue. It's no longer available online.
5 from 2 votes
Print Recipe
Course Salad
Servings 4

Ingredients
  

  • 2 Tbs balsamic vinegar
  • 1 Tbs honey
  • 1/2 tsp Dijon Mustard
  • 1/2 tsp salt, divided
  • 1/4 tsp freshly ground black pepper, divided
  • 1/4 cup olive oil
  • 2 lbs large shrimp, peeled and deveined
  • 2 cloves garlic, minced
  • 1 Tbs olive oil
  • 6 cups arugula or baby spinach
  • 2 large yellow tomatoes, cut into 1/4" thick slices
  • 1 4-pound wedge, seedless red watermelon rind removed, cut into 1/4 inch thick slices
  • 1 red onion, halved and thinly sliced

Instructions
 

  • Whisk together vinegar, honey, mustard, 1/4 teaspoon salt and 1/8 teaspoon pepper in a small bowl; slowly whisk in 1/4 cup olive oil. Set aside.
  • Toss shrimp with garlic and 1 tablespoon olive oil. Sprinkle with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Grill over medium-high heat 3 to 5 minutes or until done.
  • Divide arugula among 4 serving plates; top with tomatoes, watermelon and onion. Top evenly with shrimp and drizzle with vinaigrette.