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Watermelon Toasted Jalapeño and Shrimp Pico de Gallo

Watermelon Toasted Jalapeño and Shrimp Pico de GalloServe with chips and Margaritas, fish tacos or atop grilled salmon.

Recipe Ingredients:

2 tablespoons canola or vegetable oil
1 tablespoon minced seeded jalapeño
3 tablespoons minced fresh shallots
1 tablespoon minced fresh garlic
1 teaspoon soy sauce
1 teaspoon ground cumin
3 limes (juice squeezed from the limes)
2 cups minced watermelon
2 cups chopped, cooked, cooled, and peeled and deveined shrimp
1/4 cup chopped fresh flat-leaf parsley
1 cup diced roasted red pepper
Ground black pepper to taste

Cooking Directions:

  1. Heat the oil in a heavy non-stick skillet over medium high heat. Sauté the jalapeño, shallots, and garlic until golden and toasted around the edges.
  2. Remove from heat and add soy sauce and cumin. Cool.
  3. Scrape the cooled ingredients into a bowl and toss with lime juice, watermelon, shrimp, parsley and roasted pepper. Season with pepper to taste.

Makes 8 appetizer servings.

Recipe and photograph courtesy of the National Watermelon Promotion Board.