Basil and Grapefruit Grilled Shrimp Salad with Watermelon and Goat Cheese
What makes this salad so wonderful is the assortment of flavors salty, sweet, tart and fresh that are in it. You can easily change out ingredients to meet the possibilities the produce season has to offer in your area. Strawberries for Watermelon. Feta for Goat Cheese. Arugula for Romaine. Those and many more possibilities will be highlighted by the Basil and Grapefruit vinaigrette.
2½-3 Tbsp Grapefruit Balsamic Vinegar
1 Tbsp finely chopped shallots
Fresh black pepper
6 Tbsp Basil Olive Oil
10 oz large shrimp, shelled and deveined
1 Tbsp Everything Bagel Seasoning
1 tsp Santa Maria BBQ Seasoning
8 cups chopped Romaine
4 cups diced watermelon
4 ounces soft goat cheese or burrata
In a small bowl, combine Grapefruit Balsamic Vinegar, shallots, and salt and pepper to taste. Gradually add 4 Tbsp Basil Olive Oil, stirring until incorporated.
For the shrimp: If cooking outside on the grill, soak wooden skewers at least 30 minutes.
While the skewers are soaking, in a medium bowl mix together 2 Tbsp Basil Olive Oil (or EVOO of choice), the Everything Bagel Seasoning, and the Santa Maria BBQ Seasoning. Add shrimp coating completely. Let sit for about 15 minutes. Thread the shrimp onto the prepared skewers and grill over medium high heat for about 1-2 minutes per side. Set aside.
In a large bowl toss the chopped romaine with the dressing mixture.
Divide the mixed salad between four plates and top with watermelon, goat cheese and grilled shrimp.