Stop by the Bluffton Oyster Company and pick up some fresh shrimp. Summer is all about the shrimp; Po Boys, Shrimp ‘n Grits, Jambalaya, Blackened over Salad, Lowcountry Boil are among my favorites, it’s great to live in the South when you love shrimp!
Refreshing, light, luxurious and quite delicious. This has to be my favorite summer salad, served for lunch or as a small plate appetizer.
It’s from Real Simple, one of my favorite magazines.
1 pound fresh or frozen, fully cooked medium shrimp, thawed
1 medium red onion, thinly sliced
4 cups watermelon, roughly chopped
2 jalapeños, seeded and finely chopped
2 avocados, roughly chopped
juice of 1 lime
1 teaspoon honey
3 tablespoons olive oil
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 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. Set aside for 10 minutes to allow the flavors to meld.