1 ½tablespoonsbalsamic vinegarwhite balsamic if you have it
2balls fresh mozzarellahalved
Preheat your grill whether you are using a gas grill or charcoal grill.
While the grill is getting hot, combine 2 tablespoons of olive oil, garlic and 1 tablespoon of the sliced basil in a small bowl.
Add the shrimp and toss about until well coated. Season with salt and pepper.
In another bowl, toss the corn with the balsamic vinegar and the rest of the basil and olive oil. Add the watermelon and toss.
When the grill is hot, cook the shrimp on direct heat for about 1 to 2 minutes per side. Shrimp cook quickly and you don't want to overcook them. Watch for them to turn just pink and for the ends to curl. If you overcook them, they get dry and too firm.
Divide the mozzarella cheese and corn watermelon salsa among the four plates and top each with equal number of shrimp.
Drizzle a little extra virgin olive oil over the mozzarella along with a little salt and pepper, to taste and serve.
This is a delicious meal especially in hot weather although we haven't seen too much of that around here this summer.