INGREDIENTSTomato Mixture
½ cup diced tomato
½ cup diced yellow tomato
¼ cup Kalamata olives, pitted and halved
¼ cup sliced scallions
½ cup white wine vinegar
2 tablespoons shallots, minced
1 teaspoon Dijon mustard
¼ cup olive oil
Salt and pepper to taste
Salad
4-6 watermelon wedges, sliced ½ inch thick
20-24 large shrimp, peeled and deveined with tails on
Olive oil
Salt and pepper
DIRECTIONS
- Combine tomatoes, olives and scallions in bowl.
- Whisk together vinegar, shallots, Dijon mustard and oil in a bowl. Season with salt and pepper.
- Pour over tomatoes, mix, and set aside.
- Brush shrimp with olive oil, salt and pepper.
- Heat a grill pan and grill watermelon and shrimp until melon is marked and shrimp are pink (~ 2 minutes per side).
- Place watermelon on individual plates. Top each piece with 4-6 shrimp and tomato mixture.
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