In a bowl whisk together 1 1/2 tablespoons of olive oil, 2 teaspoons mustard, lemon zest, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss shrimp in marinade and let sit for 10 minutes.

Step 3

Thread shrimp on skewers. Toss the hearts of palm with 1/2 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill shrimp and the heats of palm, turning once for about 4-5 minutes or until done. When cool enough to handle, halve the hearts of palm lengthwise and then crosswise into thirds.

Step 4

In a bowl whisk 1 teaspoon mustard with the vinegar, shallot and 1/4 teaspoon salt and 1/4 teaspoon pepper. Whisk in 3 tablespoons of oil, adding more salt and pepper to taste.

Step 5

In a serving bowl toss the watercress and basil with some of the dressing; season with salt. Divide greens on 2 plates, top with watermelon wedges and drizzle with remaining dressing. Top with heats of palm, shrimp and ricotta salata.