Grilled Shrimp-Watermelon Salad with Honey-Balsamic Dressing

Ingredients

• 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

Preparation

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.