Ingredients
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2 1/2,10,8
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1,1,4
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1,4
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1/8
-
-
2
-
-
-
-
-
-
-
-
-
Directions
I absolutely love summer salads and grilled seafood lunches! A few of my other favorites are Chicken Waldorf Salad, Ahi Tuna Watermelon Salad, and Grilled Peach and Watermelon Burrata Salad.,Im so excited to share this recipe with you, its so good I plan on making it again for dinner tonight so my husband gets to try it. I put this together in about 20 minutes, so its perfect for busy weeknights. The dressing is DEE-LICIOUS, used DeLallos golden balsamic vinegar, which is made from white grapes rather than red and has a sweetly rich taste its fabulous! They sell it at my local supermarket, or you can buy it online, but if you want to use regular balsamic, that would work fine too.,I love watermelon in my salad, mostly because Im not much of a tomato lover. Inspired by lunch from Marcus Samuelssons restaurant Uptown Brasserie located at the JFK Delta terminal 4. Eating healthier while traveling is getting so much easier these days, a good thing although they also have a Shake Shack which after seeing the calories on the menu, I opted not to try.,Chopped Salad with Shrimp, Blue Cheese and Bacon,Rosemary Chicken Salad with Avocado and Bacon,Chickpea Avocado Salad,Chicken Salad with Lemon and Dill,Cobb Salad in a Jar
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Steps
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1
Done
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Gradually Add Olive Oil, Stirring Until Incorporated |
|
2
Done
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For the Shrimp: If Cooking Outside on the Grill, Soak Wooden Skewers at Least 30 Minutes. |
|
3
Done
|
Season Shrimp With Seasoned Salt, Then Mix in Crushed Garlic. |
|
4
Done
|
Thread the Shrimp Onto the Skewers. |
|
5
Done
|
Lightthe Grill or Indoor Grill Pan on Medium to Medium-High Flame, When Hot Spray the Grates With Oil and Grill the Shrimp About 1 to 2 Minutes on Each Side. Set Aside. |
|
6
Done
|
in a Large Bowl Toss the Romaine With the Dressing. |
|
7
Done
|
Divide Between Four Plates and Top With Watermelon, Goat Cheese and Grilled Shrimp. |
