Grilled Shrimp With Watermelon, Basil, Corn And Burrata

• 1 pound large shrimp, peeled and deveined
• 31/2 tablespoons olive oil, plus extra for drizzling
• 2 teaspoons minced garlic
• 4 tablespoons finely sliced basil
• Salt and freshly ground black pepper
• Kernels from 4 ears corn
• 11/2 tablespoons white balsamic vinegar
• 3 cups cubed watermelon
• 2 balls burrata, halved, at room temperature

1. 1. Preheat grill. In a small bowl, toss shrimp with 2 tablespoons oil, garlic and 1 tablespoon basil. Season with salt and pepper and set aside.
2. 2. In a medium bowl, toss corn with vinegar and remaining basil and oil. Add watermelon and season with salt.
3. 3. Grill shrimp over medium-high heat until pink and ends curl, 1-2 minutes per side. Divide burrata, shrimp and corn-watermelon salad among four plates. Season burrata with salt, drizzle with oil and serve.

shrimp, olive oil, garlic, basil, salt, kernels, white balsamic vinegar, cubed watermelon, balls burrata

Taken from www.epicurious.com/recipes/member/views/grilled-shrimp-with-watermelon-basil-corn-and-burrata-52432471 (may not work)