Ingredients

1 pound large shrimp, peeled and deveined

3½ tablespoons olive oil, plus extra for drizzling

2 teaspoons minced garlic

4 tablespoons finely sliced basil

Salt and freshly ground black pepper

Kernels from 4 ears corn

1½ tablespoons white balsamic vinegar

3 cups cubed watermelon

2 balls burrata, halved, at room temperature

Preparation

  1. Preheat grill. In a small bowl, toss shrimp with 2 tablespoons oil, garlic and 1 tablespoon basil. Season with salt and pepper and set aside.

  2. In a medium bowl, toss corn with vinegar and remaining basil and oil. Add watermelon and season with salt.

  3. Grill shrimp over medium-high heat until pink and ends curl, 1-2 minutes per side. Divide burrata, shrimp and corn-watermelon salad among four plates. Season burrata with salt, drizzle with oil and serve.