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Sweet, spicy and easy to make, this salad travels well in a cooler to picnics and summer gatherings. I love the combination of flavors and the colorful presentation. Try it!

Prep Time    : 30 min. + chilling

Servings      : 10


·         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


1.   In a large bowl, combine the first eight ingredients. Whisk together remaining ingredients. Drizzle over shrimp mixture and toss to coat. Refrigerate at least 20 minutes before serving. Toss before serving.


2 cups: 309 calories, 2g fat (0 saturated fat), 138mg cholesterol, 158mg sodium, 56g carbohydrate (50g sugars, 3g fiber), 21g protein.

Recipe from tasteofhome.com

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