Ingredients

The following ingredients have 4 Servings
  • 6 Tbsp Raspberries, tightly packed ((66g))
  • 4 Tbsp Good-quality balsamic vinegar
  • 3 1/2 Tbsp Water
  • 1 Tbsp Honey
  • 1/2 tsp Fresh garlic, (minced)
  • 2 Tbsp Extra-virgin Olive oil
  • Salt, (to taste)
  • 12 oz Shrimp, (peeled and deveined)
  • 2 tsp Extra-virgin Olive oil
  • 1 Tbsp Cajun seasoning
  • 12 Cups Spring mix, (tightly packed (about 2 bags))
  • 4 Cups Baby spinach, (tightly packed (about 1 bag))
  • Salt
  • 4 Cups Watermelon, (cubed (600g))
  • 1 Cup Blueberries
  • 1 Cup Reduced-fat Feta cheese ((4 oz))

Instruction

  • Preheat your grill to high heat and rub the grates with some olive oil.
  • While the grills 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 into 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 and cover to keep warm.
  • Mix the spring mix and spinach in a large bowl and add a pinch of salt (sounds weird, but trust me!)  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 DEVOUR.