Shrimp, Tomato, And Watermelon Salad

• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper, divided
• 1/4 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 yellow 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

1. Whisk together vinegar, honey, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl; slowly whisk in 1/4 cup olive oil. Set aside.
2. Toss shrimp with garlic and 1 tablespoon olive oil. Sprinkle with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Grill over medium-high heat 3 to 5 minutes or until done.
3. Divide arugula among 4 serving plates; top with tomatoes, watermelon, and onion. Top evenly with shrimp, and drizzle with vinaigrette.
4. Pour: Carolina Grunner, co-owner of The Wine Room of Forest Hills, a boutique wine shop located in Forest Hills, New York, suggests serving this summery dish with Marchesi di Barolo Gavi Le Lune. aIt's a dry, crisp, and refreshing white wine with great acidity, making it a perfect match for the balsamic vinaigrette and the goat cheese,a she says.

balsamic vinegar, honey, mustard, salt, freshly ground black pepper, olive oil, shrimp, garlic, olive oil, arugula, yellow tomatoes, red watermelon, red onion

Taken from www.myrecipes.com/recipe/shrimp-tomato-watermelon-salad (may not work)