May Recipe Round Up

I am participating in the May Recipe Round Up hosted by Kim at Hiraeth.  This month’s recipe topic is Appetizers. YUMMY!

I love to serve salads as appetizers.  This is a fabulous, easy and refreshing salad that works perfectly as an appetizer.  I double the recipe for larger crowds.  This recipe has received rave reviews.  I have made it several times and just thinking about it and seeing the picture is making my mouth water.  Enjoy!

SHRIMP, WATERMELON, AND AVOCADO SALAD
hands-on time: 20 minutes total time: 30 minutes makes 6 servings

1 1-pound package frozen cooked shrimp, thawed
4 cups watermelon, seeded and roughly chopped
1 medium red onion, thinly sliced
1/2 cup fresh cilantro leaves
2 jalapeños, seeded and finely chopped
2 avocados, roughly chopped

Juice of 1 lime
1 teaspoon honey
3 tablespoons extra-virgin olive oil
3/4 teaspoon kosher salt
1/4 teaspoon black pepper

Place the shrimp, watermelon, onion, cilantro, jalapeños, and avocados in a large bowl. In a separate bowl, whisk together the lime juice, honey, oil, salt, and pepper. Pour the vinaigrette over the salad and toss gently. Set aside for 10 minutes before serving to allow the flavors to meld.

Tip
Cut down on prep time (not to mention refrigerator-shelf space) by using a “personal-size” watermelon (available in most supermarkets). It weighs only 4 to 6 pounds and contains few, if any, seeds.

Recipe courtesy of Real Simple’s “Meals Made Easy” – I highly recommend this cookbook.  Easy and delicious!