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Prepare a grill for medium-high heat cooking. Thread shrimp onto skewers and brush with 2 tablespoons of the vinaigrette. (If using wooden skewers, soak in water for 30 minutes before assembling.) Grill shrimp for 2 to 3 minutes, basting with remaining 2 tablespoons vinaigrette and flipping skewers a few times.
Arrange tomatoes, watermelon and cheese on a large platter or individual plates. Top with shrimp skewers, season with salt and pepper, and garnish with basil. Serve additional vinaigrette on the side.