1 Cut the watermelon into wedges. Wash the curly endive, shake dry and break into smaller pieces. Sort and wash the watercress, shake dry and pick off the leaves.
2 Wash the pepper, cut off the top, remove the seeds and cut the pepper into very thin rings.
3 Mix the vinegar with the salt, pepper and olive oil.
4 Fry the shrimps in oil in a large frying pan for about 1 - 2 minutes each side and season with salt and pepper.
5 To serve, arrange the melon wedges on plates and scatter with curly endive, watercress and slices of pepper. Add the shrimps and drizzle the salad with vinaigrette. Garnish with edible flower if you wish.