Grilled Shrimp Summer Starter

• 60 each uncooked large shrimp, peeled with tails left on, deveined Safeway 1 lb For $8.99 thru 02/09
• 1-1/2 cups Pure Kraft Refrigerated Raspberry Poppyseed Dressing, divided
• 3 cups tomatoes, seeded, small dice
• 1-1/2 cups red onions, finely chopped
• 1/4 cup fresh mint leaves, torn
• - seedless watermelon slices (3 cm thick), peels removed, cut into 4-cm squares
• 96 slices English cucumbers, thinly sliced

1. Toss shrimp with 6 Tbsp.
2. (90 mL) dressing (or with 1/2 Tbsp.
3. 7 mL dressing for trial recipe).
4. Refrigerate 15 min.
5. Grill until shrimp turn pink.
6. Combine tomatoes, onions, mint and remaining dressing.
7. Cut each watermelon piece diagonally in half to form 2 triangles.
8. For each serving: Arrange cucumber slices, with slices slightly overlapping, in circle on serving plate.
9. Top with 6 watermelon triangles, with long sides toward centre of plate.
10. Place 5 shrimp, tails-up, between watermelon pieces.
11. Spoon tomato mixture onto centre of salad.

shrimp, dressing, tomatoes, red onions, fresh mint, watermelon slices, cucumbers

Taken from www.kraftrecipes.com/recipes/grilled-shrimp-summer-starter-121771.aspx (may not work)