Chilled Shrimp Salad

• 1 clove garlic, chopped
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 6 tablespoons orange juice
• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar
• 1/4 teaspoon salt
• Juice and rind from 1 lemon
• 1 clove garlic, crushed
• 1 bay leaf
• 1 teaspoon black peppercorns
• 1 teaspoon salt
• 1 1/2 pound large shrimp (tail intact)
• 4 chunks watermelon (1 pound each), cut from the rind,
• 1 pound heirloom tomatoes, cut into wedges
• 1/3 cup crumbled feta
• 1/4 cup fresh basil, torn

1. Combine all dressing ingredients in a blender. Fill a 4-quart saucepan with water and bring to a boil; add lemon juice, lemon rind, garlic, bay leaf, peppercorns and salt. Add shrimp, cover, remove from heat and let stand until shrimp is cooked, about 15 minutes. Drain and cool 10 minutes, then refrigerate 30 minutes. Line a large platter with watermelon and tomatoes. Top with shrimp, feta and basil. Drizzle with dressing.

clove garlic, honey, mustard, orange juice, olive oil, red wine vinegar, salt, lemon, clove garlic, bay leaf, black peppercorns, salt, shrimp, watermelon, tomatoes, feta, fresh basil

Taken from www.epicurious.com/recipes/food/views/chilled-shrimp-salad-352229 (may not work)