Ingredients
For the vinaigrette:
- 6 tablespoons raspberries tightly packed
- 4 tablespoons high-quality balsamic vinegar
- 3 1/2 tablespoons water
- 1 tablespoon honey
- 1/2 teaspoon garlic minced
- 2 tablespoons extra-virgin olive oil
- Salt to taste
For the shrimp:
- 12 ounces shrimp peeled and deveined
- 2 teaspoons extra-virgin olive oil
- 1 tablespoon Cajun seasoning
For the salad:
- 12 cups spring mix tightly packed (about 2 bags)
- 4 cups baby spinach tightly packed (about 1 bag)
- Salt to taste
- 4 cups watermelon cubed
- 1 cup blueberries
- 1 cup feta cheese
Instructions
- Preheat your grill to medium-high heat and rub the grates with some olive oil.
- While the grill heats, combine the raspberries, vinegar, water, honey and garlic in a small food processor (mine is 3 cups) and process until smooth.
- With the food processor running, stream in the olive oil until well mixed and the vinaigrette thickens slightly. Season to taste with salt and place in the refrigerator to chill.
- Pat the shrimp dry and toss with the olive oil. Then, toss with the Cajun seasoning until evenly coated.
- Grill the shrimp until opaque, only about 1 minute per side, flipping once. Transfer to a plate.
- Mix the spring mix and spinach in a large bowl and add a pinch of salt. Divide between 4 bowls, followed by the watermelon, blueberries, and feta cheese. Then, divide the dressing and toss to evenly coat the greens.
- Divide the shrimp between the bowls and enjoy.