Grilled Shrimp and Watermelon Wedges with Tomato Relish Recipe

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Ingredients

For the relish:
1/2 cup each: seeded diced red & yellow tomatoes
1/4 cup kalamata olives, pitted and halved (I rough chopped)
1/4 cup scallions, sliced
1/2 cup white wine vinegar
2 T. shallots
1 tsp. Dijon mustard
5 T. extra-virgin oive oil
Salt and balck pepper to taste
For the Salad -
4 slices seedless watermelon wedges, aout 1 1/2" thick (this is the perfect thickness)
16 large shrimp, peeled and deveined, tails left on

Preparation

Step 1

Preheat grill to medium-high heat.
Combine red & yellow tomatoes, olives, and scallions in a bowl.

Whisk together vinegar, shallots, Dijon, and oil in a small bowl until emulsified. Season with salt & pepper. Pour vinaigrette over tomato mixture, stir to combine and set aside.

Grill watermelon and shrimp until melon is marked and shrimp are pink, about 2 minutes per side. (this was perfect timing on this grill) Remove from grill. And don't allow the melon to stay on the grill any longer than just marking or it will get mushy. The 1 1/2" slices kept it nice and crisp on the inside)

Place a watermelon wedge on each of 4 plates. Top each wedge with 4 shrimp and tomato relish