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Monday, August 17 2015

1 1/2   pounds   medium-size shrimp
1      cantaloupe (about 2-1/2 pounds), peeled, seeded and cut into 3/4-inch chunks
1      small red onion, thinly sliced
1      jalapeno pepper, cored, seeded and finely chopped
1/4   cup   cider vinegar
3    tablespoons   lime juice
1    teaspoon   chili powder
1/2   teaspoon   salt
1/8   teaspoon   black pepper
2      dashes liquid hot-pepper sauce
1/4   cup   vegetable oil
1      medium-size semifirm avocado, peeled, pitted and cut into chunks (see photos 1 through 4, below)
Slice shrimp lengthwise in half. Combine shrimp, cantaloupe, red onion and jalapeno in large bowl, tossing to mix evenly.
To make dressing:
Whisk together cider vinegar, lime juice, chili powder, salt, black pepper and hot sauce in small bowl. Whisk in oil in thin stream until well blended.
Add the vinegar dressing to the shrimp mixture; toss to mix. Gently stir in the avocado, being careful not to mash. Chill the salad if desired. Serve in hollowed-out cantaloupe halves if you wish.

Per Serving: cal. (kcal) 248, Fat, total (g) 15, chol. (mg) 135, sat. fat (g) 2, carb. (g) 13, fiber (g) 3, pro. (g) 16, sodium (mg) 349, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:11 am   |  Permalink   |  0 Comments  |  Email

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