Grilled Mexican Shrimp and Watermelon Salad

From: Executive chef/partner Brian Malarkey, The Oceanaire Seafood Room, San Diego. Yield: 4 servings.

8-12 Ocean Garden® Authentic Mexican White Shrimp shell on or off

2 Tbsp. olive oil

1 tsp. garlic, chopped

1 tsp. lemon juice

1 pinch lemon zest

Salad:

4 cups watermelon, seedless, diced

½ red onion, sliced

2 tomatoes, diced

10-20 chive stalks, cut into 2” strips

5 fresh basil leaves, sliced

2 Tbsp. sherry vinegar

1 Tbsp. sugar

3 Tbsp. extra virgin olive oil

1 handful arugula

to taste, salt and pepper

Balsamic Reduction:

½ cup balsamic vinegar

¼ cup sugar

For shrimp: Combine all ingredients and let marinate for 30 minutes while the grill is heating. Grill shrimp.

For salad: Combine sherry, olive oil and sugar in large bowl and whisk until sugar is dissolved. Add salad ingredients and gently toss together. Season and serve with balsamic reduction and shrimp.

For balsamic reduction: Reduce in a small sauce pot until it reaches syrupy consistency. Let cool to room temperature.

Drizzle balsamic reduction over top of salad.