From: Owner/chef Peter Sandroni, La Merenda Restaurant, Milwaukee, WI. Yield: 4 servings.

4 bamboo skewers, soaked overnight

16 medium shrimp

2 Tbsp. extra virgin olive oil

to taste, salt and pepper

4 oz. spinach, cut into bite-sized pieces

½ cup yellow watermelon, diced, seeds removed

½ cup Roma tomatoes, diced

½ cup cucumbers, diced, seeds removed

1 oz. Klondike Feta cheese, plain

to taste, salt and pepper

Feta Dressing:

2 jalapeño peppers, roasted, peeled, seeds removed, minced

2 cups Klondike feta cheese, plain

¼ cup extra virgin olive oil

¼ cup hot water

to taste, salt

Heat grill. Place 4 shrimp on each skewer; brush with oil. Season with salt and pepper. Grill skewers for 3 minutes on each side, or until shrimp are completely cooked throughout. In medium bowl, combine spinach, watermelon, tomatoes, cucumbers, feta, salt and pepper; set aside. In a small mixing bowl, add all dressing ingredients. Mix well. Add feta dressing to salad mixture. Toss gently. Place salad evenly on four plates and top each salad with four shrimp. Garnish with fennel.