Summertime Shrimp Salad

Cooking With Rania - "Easy Cold Dinner Salads for Hot Summer Nights"
KDKA Pittsburgh Today Live 6/27/2012

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Summertime Salad

1 pound 18 – 20 count IQF shrimp – cooked and roughly chopped
1 medium red onion, thinly sliced
4 cups watermelon, roughly chopped
2 Jalapeno peppers – seeded and minced
1 medium red bell pepper – seeded and roughly chopped
2 ripe avocados – peeled and roughly chopped
Juice of 2 limes
2 teaspoons honey
4 tablespoons Greek olive oil
Sea salt and freshly ground black pepper to taste
½ cup fresh cilantro leaves, roughly chopped

In a large bowl, combine the shrimp, onion, watermelon, jalapeños, and avocado.

In a small bowl, whisk together the lime juice, honey, oil, salt, and pepper. Pour the vinaigrette over the salad; toss.

Sprinkle with the cilantro.

Serves: 6

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