8 c. balsamic vinegar
4 c. sugar
1 lb. fresh or dried figs, chopped
1 Tbs. salt
¼ c. chopped basil
Flesh from 1 seedless watermelon cut into small cubes
5-7 lb. cooked, cleaned, tailed, chilled cocktail shrimp
3-4 c. shredded Pecorino cheese
Heat the balsamic, sugar, figs and salt until reduced by 1/3 in volume. Cool. Plate up to 3 dozen appetizer plates or wine glasses with the watermelon cubes. Sprinkle with chopped basil. Arrange the shrimp atop the watermelon and sprinkle the cheese over all. Spoon the balsamic fig reduction sauce over each appetizer before serving.
Up to 36 servings
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