ZESTY SHRIMP WITH WATERMELON SALSA
Shrimp:
16 Jumbo Shrimp, peeled and deveined
2 Cloves Garlic, minced
1 tsp Lemon zest
2 Tbs Olive oil
1/4 Cup Orange juice
1/4 Cup Finely chopped cilantro
1 tsp Chili powder
Salsa:
1 Lime
2 Cups Watermelon, seeded, cut into 1/2 inch pieces
1 Cup Cucumber, seeded, cut into 1/2 inch pieces
1/4 Cup Sliced green onions
2 Tbs Fresh cilantro, minced
2 tsp Jalapeño chili, seeded, chopped
1 tsp Sugar
For shrimp:
Combine shrimp, garlic, lemon zest, olive oil, orange juice, cilantro, and chili powder in a large freezer bag. Shake for one minute, and then refrigerate 1 hour. Skewer shrimp and grill (or broil) over medium heat until pink. (About 2 minutes per side)
For salsa:
Using paring knife, remove peel and white pith from the lime. Cut lime into 1/4 inch pieces. Add lime and remaining ingredients to medium bowl. Season with salt and pepper. Toss to blend. Cover and refrigerate 30 minutes. (Serve within 2 hours!)
To serve:
Spoon about a half cup of salsa on to a plate and top with 4 shrimp. Serve the shrimp hot, and the salsa cold.
Servings: 4
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