Here’s a great refreshing summertime recipe from Star Clippers Cruise Line. Enjoy!
INGREDIENTS
2 tablespoons balsamic vinegar
1 tablespoon honey
½ teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup olive oil
2 pounds large shrimp, peeled and deveined
2 garlic cloves, minced
1 tablespoon olive oil
6 cups arugula or baby spinach
2 large tomatoes, cut into 1/4-inch-thick slices
1 (4-pound) wedge seedless red watermelon, rind removed, cut into 1/4-inch-thick slices
1 red onion, halved and thinly sliced
DIRECTIONS
Vinaigrette: whisk together vinegar, honey, mustard, 1/4 teaspoon salt, and 1/8 teaspoon; slowly whisk in 1/4 cup olive oil. Set aside.
Toss shrimp with garlic and 1 tablespoon olive oil. Sprinkle with remaining salt and 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; drizzle with vinaigrette.
TIP
Pair with crusty French bread and a white wine such as a Sauvignon Blanc, Pinot Blanc, Pinot Gris or Pinot Grigio.
Makes 4 Servings
See the original Star Clippers Recipe by clicking HERE.