Watermelon Toasted Jalapeño and Shrimp Pico de Gallo
Serve with chips and Margaritas, fish tacos or atop grilled salmon.
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
- 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.
- Remove from heat and add soy sauce and cumin. Cool.
- 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.