Watermelon Shrimp Salad
Sweet, spicy and easy to make, this salad travels well in a cooler to picnics and summer gatherings. I love the combination of flavors, the colorful presentation, and of course, I love to see the happy faces of my guests once they've tried it. —Judy Batson, Tampa, Florida
Peppers (Hot)
Ingredients
- 1 seedless watermelon, cut into 1-inch cubes (about 10 cups)
- 1 medium honeydew melon, cut into 1-inch cubes (about 4 cups)
- 2 pounds peeled and deveined cooked shrimp (31-40 per pound)
- 2 cups green grapes, halved
- 1 large cucumber, seeded and chopped
- 1 small navel orange, peeled and sectioned
- 1 small red onion, chopped
- 1 jalapeno pepper, seeded and finely chopped
- 1/3 cup lemon juice
- 1 tablespoon brown sugar
- 1/4 teaspoon crushed red pepper flakes
Directions
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1In a large bowl, combine the first 8 ingredients. Whisk together remaining ingredients. Drizzle over shrimp mixture and toss to coat. Refrigerate at least 20 minutes before serving. Toss before serving.
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