Ingredients:
- 3 tablespoons Peach White Balsamic Vinegar
- 1 teaspoon water
- 1 tablespoon chopped shallots
- 1 teaspoon Garden Citrus Spice Blend
- 2 tablespoons Basil Premium Olive Oil
- 10 oz shelled and deveined, about 24 large shrimp
- 1 clove garlic crushed
- 8 cups mixed greens
- 2 cups cherry tomatoes
- 4 cups diced watermelon
- 4 ounces soft goat cheese
Instructions:
- In a small bowl, combine balsamic, water, shallots, and garden citrus seasoning.
- Gradually add olive oil, stirring until incorporated.
- For the shrimp: If cooking outside on the grill, soak wooden skewers for at least 30 minutes.
- Season shrimp with crushed garlic.
- Thread the shrimp onto the skewers.
- Light the grill or indoor grill pan on medium to medium-high flame. When hot spray the grates with oil and grill the shrimp for about 1 to 2 minutes on each side. Set it aside.
- In a large bowl toss the romaine with the dressing.
- Divide between four plates and top with watermelon, goat cheese, tomatoes, and grilled shrimp.