Ingredients
Method
- 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.