Tuesday, June 27, 2006

Summer Shrimp Salad

With Summertime in full swing now, I've been searching for creative and easy meals to make without having to turn on the stove. After reading up on some recipes in one of my favorite magazines, Real Simple, it looks like I hit the jackpot with this one. It's even better the second day, so if you have time, let it sit in the fridge overnight. The Recipe says it serves 6 but I'd say it serves about 4 hungry adults. Josh was not to fond of this recipe he mainly just ate the french bread that I served on the side. If you are planning to serve it next day, leave the cilantro on the side. It tends to wilt just like lettuce if it's left in salad with dressing too long. Also, if this is something you want immediately and won't be serving overnight, you may want to try a milder sweeter onion than red. This salad would be fantastic to serve at a BBQ or casual cocktail party. Beautiful colors and presentation all on it's own. Maybe with a side of crusty french bread mmmmm.........

1 lb. frozen pre-cooked shrimp thawed (time saver....not required)
1 medium red onion
4 cups watermelon roughly chopped
1-2 jalapenos depending on your taste
2 avocados roughly chopped
juice of one lime
1 teaspoon honey
3 Tbsp. olive oil
3/4 tsp. salt
1/4 tsp. pepper
1/2 cup chopped cilantro leaves

In a large bowl, combine shrimp, onion, watermelon, jalapenos and avocados. In a small bowl combing lime juice, honey, oil, salt & pepper. Pour the vinaigrette over salad and toss. Sprinkle with cilantro and let sit for 10 minutes. (or overnight if you have time!)


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