Watermelon Feta Salad with Cajun Shrimp

Preheat grill to high heat and rub the grates with some olive oil.

While grills heats, combine raspberries, vinegar, water, honey and garlic in a small food processor (mine is 3 cups) and process until smooth. With the food processor running, stream in olive oil until well mixed and the vinaigrette thickens slightly. Season to taste with salt and place into the refrigerator to chill.

Pat the shrimp dry and toss with the olive oil. Toss with the Cajun seasoning until evenly coated.

Grill the shrimp until opaque, only about 1 minute per side, flipping once. Transfer to a plate and cover to keep warm.

Mix the spring mix and spinach in a large bowl and add a pinch of salt (sounds weird, but trust me!). Divide between bowls, followed by the watermelon, blueberries and feta cheese. Divide dressing and toss to evenly coat the greens. Divide shrimp between the bowls and devour.