2 T. balsamic vinegar

1 T. honey

1/2 tsp. Dijon mustard

1/2 tsp. salt

1/4 tsp. black pepper

1/4 cup olive oil

2 lbs. large shrimp, peeled & deveined

2 cloves garlic minced

1 T. olive oil

6 cups baby spinach

2 large yellow tomatoes cut into 1/4 inch thick slices

1 (4 lb.) wedge seedless watermelon, rind removed and cut into 1/4 thick slices

1 red onion, halved and thinly sliced


Whisk vinegar, honey, mustard, 1/4 tsp. salt and 1/8 tsp. pepper in a small bowl, slowly whisk in 1/4 cup olive oil and set aside.

Toss shrimp with garlic and 1 tblsp. olive oil. Sprinkle with remaining salt & pepper. Grill 3-4 minutes or until done.

Divide spinach among 4 plates, top with watermelon, tomatoes and onion. Top with grilled shrimp and drizzle with vinaigrette.

Presented by: Barbara Tenney

Date: August 27, 2014