1/4 cup champagne vinegar
1 teaspoon Dijon mustard
1 teaspoon agave nectar
3/4 cup olive oil
Ground black pepper
1 tablespoon grapeseed oil
1 teaspoon blackening seasoning
16 peeled/deveined large shrimp, tails removed
1 small pack watermelon chunks
1 bag baby arugula
Crumbled goat cheese, for garnish
1 red onion, julienned, for garnish
1 tablespoon mint, chiffonade
DirectionsMix vinegar, mustard and agave in a tall narrow container with an immersion blender. Drizzle olive oil with motor running. Adjust seasoning with salt and pepper. Refrigerate until serving.
Mix grapeseed oil and blackening seasoning together in a bowl, and toss shrimp until coated. Sauté in a large pan over high 2–3 minutes until pink and opaque. Work in batches if necessary.
Toss together watermelon and arugula in a large bowl adding dressing until lightly coated. Arrange in bowls and add shrimp. Garnish with cheese, onion and mint.