Tuesday, July 26, 2016

Shrimp, Avocado & Watermelon Salad


This salad is only allowed to be made during the hot summer months.

It's been hotter than hell here in NJ the last few days, this will cool you down for sure.
It is so refreshing and light.

You can grill the shrimp or boil, your choice.

I'm too hot to even write a longer post!

Shrimp, Avocado & Watermelon Salad:

1 lb. shrimp, grilled or boiled (I leave tails on)
1 cup of cut up watermelon (1" pieces)
1 ripe avocado, diced or sliced
sea salt
juice and zest of 1 lime
1 tbsp honey
3 tbsp olive oil
hot pepper flakes (optional)
handful of scallions, chopped
handful of fresh cilantro

I boil my frozen shrimp for 2 1/2 minutes only, then plunge into an ice bath to chill. Dry off and keep in fridge until ready to use.

Add the sliced or diced avocado to a bowl or platter and sprinkle w/ sea salt.
Now decorate w/ the watermelon pieces and sprinkle with lime zest (I use a microplane zester).

Add the cooked, cooled shrimp to the top of the salad.

Make a dressing with the honey, olive oil, lime juice and hot pepper flakes. Whisk with a fork and pour on top of salad.

Garnish w/ cilantro and scallions.


Serve immediately.

Delicious and refreshing!

2 comments:

Tracy S said...

I just tried the watermelon & shellfish combo myself! I had an Anne Burrell recipe for grilled scallops with a "watermelon three-way"- watermelon, pickled watermelon rind, and watermelon radish. I kind of can't stand fruit in my savory dishes but for some reason I was drawn to the scallop recipe and it did not disappoint! I'll have to try your recipe next, maybe my tastes are changing.

Natalia said...

This is similar to a salad I recently made but I added dill as well and feta cheese. Yum!