INGREDIENTS
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For the dressing:2 1/2 tbsp DeLallo golden balsamic vinegar
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1 tsp water
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1 tbsp chopped shallots
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1/8th tsp kosher salt
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pinch fresh black pepper
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2 tbsp extra virgin olive oil
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For the shrimp:10 oz shelled and deveined (about 24) large shrimp
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1 clove garlic crushed
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seasoned salt, to taste (I used Montreal Steak Grill Mates)
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For the Salad:8 cups chopped romaine
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4 cups diced watermelon
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4 ounces soft goat cheese