Soak 3 wooden skewers
in clean, cold water for 10 minutes.
Preheat a clean and seasoned grill to high.
Cut two 1” thick slices of watermelon, you can either trim off the rinds before or after grilling. Save remaining watermelon for future snacking or another recipe.
Brush watermelon slices, on one side with olive oil, about 1 & 1/2 tsp of oil per slice.
You only need to grill the slices on one side. Lay the slices oiled-side-down, onto the grill and close the grill lid. After about 90 seconds, quarter turn (don’t flip), the slices to create crosshatch marks and grill for another 90 seconds.
Remove to a cutting board and allow slices to cool while you prepare the rest of the salad.
Clean and season the grill, then heat back to high.
Following the directions from the video above, skewer shrimp onto soaked wooden skewers, approximately 8 shrimp per skewer for 1 pound of shrimp, (or 10 shrimp per skewer if you will cook 2 pounds).
I left the tails on my shrimp because I think they are pretty, but you could remove the tails if you prefer.
If your shrimp are moist, pat them dry with a paper towel. Season with salt and pepper, and then brush fronts, and backs of the skewered shrimp with olive oil, about 1 Tbs per skewer.
Grill shrimp for 2 minutes on one side, with the grill lid closed. Then flip the skewers and cook for 1 more minute, lid closed. Remove to a clean platter; the shrimp will continue to cook, off of the heat, as they rest.
Meanwhile, cut the watermelon slices into 1” cubes.
For the vinaigrette, whisk together the balsamic, Dijon, honey, olive oil and salt.
In a large salad bowl, toss the arugula with the balsamic vinaigrette and season with freshly ground black pepper.
Sprinkle the dressed arugula with crumbled blue cheese, and top with cubed watermelon and grilled shrimp (removed from skewers).