Grilled Shrimp and Watermelon Wedges

For the relish: 1/2 cup seeded. diced red tomato 1/2 cup seeded, diced yellow tomato 1/4 cup kalamata olives, pitted and halved 1/4 cup sliced scallions 1/2 cup white wine vinegar 2 TBSP minced shallots 1 tsp dijon mustard 5 TBSP olive oil For the Salad: 4 slices seedless watermelon wedges, about 1 1/2 inch thick 16 large shrimp, peeled and deveined, tails left on Preheat grill to medium hugh Combine red and yellow tomatoes, olives, and scallions in a bowl. Whisk together vinegar, shallots, Dijon, and oil in a small bowl until emulsified. Season with salt and pepper. Pour vinaigrette over tomatoe mixture, stir to combine and set aside. Grill watermelon and shrimp until melon is marked and shrimp are pink. About 2 minutes per side. Remove from grill. Place a watermelon wedge on each plate. Top with four shrimp and tomato relish.