Watermelon-Shrimp Salad
Yields: 4 servings
  • 4 (¾-inch-thick) watermelon wedges
  • 4 teaspoons sugar
  • 1 teaspoon lime zest
  • ⅓ cup plus 1 tablespoon fresh lime juice, divided
  • ¼ teaspoon kosher salt, divided
  • 12 peeled and deveined large fresh shrimp, cooked, whole or coarsely chopped
  • 1 cup diced seedless watermelon
  • ¾ cup grape tomatoes, quartered
  • ½ cup coarsely chopped avocado
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon chopped seeded jalapeño pepper
  • ⅛ teaspoon ground cumin
  • ¼ cup crumbled queso fresco
  • Garnish: fresh cilantro sprigs, extra-virgin olive oil
  1. In a glass baking dish, place watermelon wedges. 
In a small bowl, combine sugar, zest, ⅓ cup lime juice, 
and ⅛ teaspoon salt; pour over watermelon wedges. 
Refrigerate for 1 hour, turning once.
  2. In a medium bowl, combine cooked shrimp, diced watermelon, tomatoes, avocado, cilantro, jalapeño, cumin, remaining 1 tablespoon lime juice, and remaining ⅛ teaspoon salt; gently toss. Arrange watermelon wedges on serving plates. Spoon shrimp mixture over watermelon wedges; sprinkle with cheese. Garnish with cilantro and olive oil, if desired.
Recipe by Louisiana Cookin at https://www.louisianacookin.com/watermelon-shrimp-salad/