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Grilled Shrimp-Watermelon Salad with Honey-Balsamic Dressing

Yield Makes 8 servings


  • 1/2 cup olive oil
  • 6 garlic cloves, minced
  • 32 large fresh shrimp, peeled and deveined
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 4 peaches, halved
  • 2 tablespoons vegetable oil
  • 1/2 watermelon, cut into 8 wedges
  • 2 cups blueberries
  • 1/3 cup chopped fresh cilantro
  • Honey-Balsamic Dressing
  • Garnish: chopped fresh cilantro

How to Make It

  1. Combine olive oil and garlic in a large shallow dish. Add shrimp to dish; toss to coat. Cover, and marinate in refrigerator up to 2 hours; remove shrimp, discarding marinade. Sprinkle shrimp with salt and pepper.

  2. Grill, covered with lid, over medium-high heat (350º to 400º) 2 minutes on each side.

  3. Brush peaches with vegetable oil. Grill, covered with lid, over medium-high heat (350º to 400º) until golden brown. Grill watermelon, covered with lid, just until grill marks form. Cut rind from watermelon. Chop watermelon and cut peaches into wedges; place in a large bowl. Add berries and cilantro; toss gently.

  4. Spoon fruit mixture onto serving plates. Top each serving with 4 shrimp, and drizzle with Honey-Balsamic Dressing. Garnish, if desired.