Shrimp, Tomato, and Watermelon Salad

Shrimp, Tomato, and Watermelon Salad
Photo by Becky Luigart-Stayner

Ingredients

  • 2 tablespoons balsamic vinegar
  • 2 pounds large shrimp, peeled and deveined
  • ½ teaspoon Dijon mustard
  • 1 tablespoon honey
  • ¼ cup olive oil
  • ¼ teaspoon freshly ground black pepper, divided
  • 6 cups arugula or baby spinach
  • + 6 more ingredients
    • 2 garlic cloves, minced
    • 1 red onion, halved and thinly sliced
    • ½ teaspoon salt, divided
    • 1 tablespoon olive oil
    • 1 (4-pound) wedge seedless red watermelon, rind removed, cut into 1/4-inch-thick slices
    • 2 large yellow tomatoes, cut into 1/4-inch-thick slices

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...

View full recipe at My Recipes

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