Prep: 1. If using wood or bamboo skewers, soak in water at least 30 minutes. 2. Defrost shrimp. 3. Cut cherry tomatoes and watermelon. Chop basil. Make vinaigrette: 1. Whisk together balsamic vinegar, honey, and extra-virgin olive oil. Season with salt and pepper. Set aside. Make: 1. Preheat grill to medium high. 2. Brush shrimp with dressing and grill 2-3 minutes, basting and turning a few times. 3. On plates, arrange tomatoes, watermelon and goat cheese. Top with grilled shrimp, season with salt and pepper, and garnish with chopped basil. Serve with additional vinaigrette.
To cut down on time you can also use pre-cooked shrimp. Check out our favorite tips for grilling here - http://blog.gatheredtable.com/2015/06/26/barbecue-basics/