• Preheat your grill, whether using a gas grill or charcoal grill.
• While the grill is getting hot, combine two tablespoons of olive oil, garlic, and one tablespoon of sliced basil in a small bowl.
• Add the shrimp and toss about until well-coated—season with salt and pepper.
• Toss the corn with the balsamic vinegar, the rest of the basil, and olive oil in another bowl. Add the watermelon and toss.
• When the grill is hot, cook the shrimp on direct heat for 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.

Plate

• Divide the mozzarella cheese and corn watermelon salsa among the four plates and top each with an 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.