Grilled Watermelon and Shrimp Salad



Two 1” thick slices from a round 5 lb seedless watermelon, (about 8-9” in diameter).
¼ cup olive oil, for brushing watermelon and shrimp
1 lb medium size shrimp, shelled, deveined, and cleaned, (about 25 per pound)
8 cups of loosely packed baby arugula
½ cup of crumbled blue cheese, (omit for dairy free)
fine ground sea salt and freshly ground pepper to taste

For the balsamic vinaigrette:
2 tbs balsamic vinegar
¼ tsp Dijon mustrd
½ tsp raw honey
2 tbs extra virgin olive oil
¼ tsp course kosher fine ground sea salt