This was so yummy and refreshing. Makes a great meal for a hot summer day.
INGREDIENTS:
A Bag of shrimp any size.
2 cups Personal Watermelon.
2 cups Jicama
1 Lime
1 Tablespoon Olive oil
2 Tablespoons Rice Vinegar
A handful of Cilantro
15 grape tomatoes.
3 to 4 Tablespoons of Pine nuts.
3 to 4 Tablespoons of Hemp Hearts. (optional)
3 to 4 Garlic peeled.
7 Large Strawberries.
1 1/2 Table spoon honey.
FIRST: In a bowl pour frozen shrimp in and cover with warm water to melt off ice. Repeat several times until ice is gone. Drain water off and pat dry shrimp with towel to remove excess water. If a little bit is left no worries. Put thawed shrimp in refrigerator.
All the goodies.
Jicama.
Slice in half.
Set 1/2 face down and slice.
With small knife remove rind.
First cut in to sticks on the Right and then dice on the left.
Personal water melon. The same as the Jicama.
Slice.
Take the rind off and cut into cubes.
Strawberries were just going to remove tops and slice.
Grape tomatoes. Slice into little pieces.
Mix all in a bowl set aside in the refrigerator.
I like to use a lot of cilantro. So a big hand full of leaves with out stems. 3 garlic cloves. Now remember no rhyme of reason do the best job you can when mincing.
Minced.
Add to pan with olive oil. And turn burner to Medium high. and stir into olive oil for about a minute, it should be come very fragrant. Next add the shrimp and turn down to low or a tad above low.
Coat the shrimp well.
Honey.
Lime. Juice or squeeze the lime into the honey with two table spoon of rice vinegar.
Keep an eye on the shrimp. They will start turning pink.
The dressing. Very simple and not over whelming.
Now the shrimp all have a uniform color and all look pink and are not grey. If you are unsure and see grey. Cover with a lid on low and let simmer for about 1 or 2 minutes. This should do the trick.
Have a ice bath ready. A bowl with ice cubes and water with another bowl on top. This will help cool the shrimp down.
Pour all, liquid inclued into the bowl and stir until the shrimp are cooled down. Add all the liqued to the salad.
Add cooled shrimp to bowl with hemp hearts and pine nuts and pour over Honey Lime dressing. Mix all
Enjoy on a hot summer day.
