3 tbsp balsamic vinegar
1 tsp water
1 tbsp shallots, cminced
pinch fresh black pepper
2 tbsp olive oil
24 shrimp, shelled, deveined, tails off
2 clove garlic, minced
salt & pepper to taste
1 head romaine lettuce, chopped
4 cups watermelon, diced
4 oz goat cheese, crumbled
In a small bowl, combine vinegar, water, shallots, salt and pepper, and olive oil.
For the shrimp:
Heat pan to medium high heat. Season shrimp with salt and pepper, then mix in crushed garlic. Drizzle some olive oil in pan and cook shrimp till they turn pink.
In a large bowl toss the romaine with the dressing. Divide between for plates and top with watermelon, goat cheese and grilled shrimp.