Grilled Shrimp and Watermelon Chopped Salad

Chopped romaine tossed with sweet, juicy watermelon, grilled shrimp and goat cheese and a golden balsamic vinaigrette – I’ll be making this salad all summer!!

I’m so excited to share this recipe with you, it’s so good I plan on making it again for dinner tonight so my husband gets to try it. I put this together in about 20 minutes, so it’s perfect for busy weeknights. The dressing is DEE-LICIOUS, I used DeLallo’s golden balsamic vinegar[1], which is made from white grapes rather than red and has a sweetly rich taste – it’s fabulous! They sell it at my local supermarket, or you can buy it online[2], but if you want to use regular balsamic, that would work fine too.

I love watermelon in my salad, mostly because I’m not much of a tomato lover. A few weeks ago while in the airport headed to Seaside Fl, I stopped to grab a bite at Marcus Samuelsson’s new restaurant Uptown Brasserie located at the new JFK Delta terminal 4, and ordered a salad just like this. Eating healthier while traveling is getting so much easier these days, a good thing although they also have a Shake Shack which after seeing the calories on the menu, I opted not to try.

Hope you enjoy this salad, I’ll be making this one all summer!

Grilled Shrimp and Watermelon Chopped Salad
Servings: 4 • Size: 1 salad • Old Points: 7 pts • Points+: 8 pts
Calories: 293 • Fat: 18 g • Carb: 12 g • Fiber: 2 g • Protein: 22 g • Sugar: 7 g
Sodium: 257 mg • Cholesterol: 121 mg


For the dressing:

  • 2 1/2 tbsp DeLallo golden balsamic vinegar[3]
  • 1 tsp water
  • 1 tbsp chopped shallots
  • 1/8th tsp kosher salt
  • pinch fresh black pepper
  • 2 tbsp extra virgin olive oil

For the shrimp:

  • 10 oz shelled and deveined (about 24) large shrimp
  • 1 clove garlic crushed
  • seasoned salt, to taste (I used Montreal Steak Grill Mates)

For the Salad:

  • 8 cups chopped romaine
  • 4 cups diced watermelon
  • 4 ounces soft goat cheese


In a small bowl, combine vinegar, water, shallots, salt and pepper. Gradually add olive oil, stirring until incorporated.

For the shrimp:

If cooking outside on the grill, soak skewers at least 30 minutes.

Season shrimp with seasoned salt, then mix in crushed garlic. Thread the shrimp onto the skewers.

the grill or indoor grill pan on medium to medium-high flame, when hot spray the
grates with oil and grill the shrimp about 1 to 2 minutes on each side.
Set aside.

In a large bowl toss the romaine with the dressing.
Divide between for plates and top with watermelon, goat cheese and
grilled shrimp.

Disclosure: This post is sponsored by DeLallo[4]. I only share products I use in my own kitchen. I created this recipe and received compensation to do


  1. ^ DeLallo’s golden balsamic vinegar (
  2. ^ online (
  3. ^ DeLallo golden balsamic vinegar (
  4. ^ DeLallo (

This recipe has already been read 391 times!

Proudly powered by WordPress