Grilled seafood and refreshing fruit make a standout summertime meal.

2 tablespoons balsamic vinegar
1 tablespoon honey
½ teaspoon Dijon mustard
½ teaspoon salt, divided
¼ teaspoon freshly ground black pepper, divided
¼ 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 ¼-inch-thick slices
1 (4-pound) wedge seedless red watermelon, rind removed, cutinto ¼-inch-thick slices
1 red onion, halved and thinly sliced

Whisk together vinegar, honey, mustard, ¼ teaspoon salt,and 1/8 teaspoon pepper in a small bowl; slowly whisk in ¼ cupolive oil. Set aside.

Toss shrimp with garlic and 1 tablespoon olive oil. Sprinklewith remaining ¼ teaspoon salt and remaining 1?8 teaspoonpepper. Grill over medium-high heat 3 to 5 minutes or untildone.

Divide arugula among 4 serving plates; top with tomatoes,watermelon, and onion. Top evenly with shrimp, and drizzle withvinaigrette. Makes 4 servings.

SERVE

Grilled Goat Cheese & GarlicCrostini

Combine 2 tablespoons olive oil and 2 sliced garlic cloves in asmall saucepan; cook over low heat just until warm and fragrant.Brush oil over 8 slices French bread, and grill until toasted.Spread each slice with 2 teaspoons softened goat cheese.

POUR

Carolina Grunner, co-owner of The Wine Room of Forest Hills, aboutique wine shop located in Forest Hills, New York, suggestsserving this summery dish with Marchesi di Barolo Gavi Le Lune.�It's a dry, crisp, and refreshing white wine withgreat acidity, making it a perfect match for the balsamicvinaigrette and the goat cheese,� she says.

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