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