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Thai Shrimp With Watermelon Salsa

COURSE PREP TIME MARINATE COOK TIME YIELDS
 LUNCH/DINNER
20 MIN
30 MIN
 5 MIN
 4 SERVINGS

INGREDIENTS

 

1/2 CUP

lightly packed fresh cilantro leaves

1/4 CUP

lightly packed fresh Longo's Mint Leaves

2 TBSP

coarsely chopped fresh ginger

3

cloves garlic, minced

2 TBSP

each Longo's 100% Pure Canola Oil and Rice Vinegar

2 TSP

granulated sugar

1 TSP

Thai red curry paste

1/4 TSP

kosher salt 

1

bag (454g) Longo's 21/25 Raw Shrimp, peeled with tails on

 

Watermelon Salsa

 

2 TBSP

each minced shallot and jalapeño pepper

2 TSP

rice vinegar

1 TSP

granulated sugar

2 CUPS

diced seedless watermelon

1/2 CUP

thinly sliced seeded cucumber

1 TSP

minced fresh Longo's Mint

1/4 TSP

kosher salt

DIRECTIONS

 

  1. COMBINE shallot, jalapeño, vinegar and sugar. Stir in watermelon, cucumber, mind and salt; toss gently to combine. Let stand for 30 minutes.
  2. COMBINE cilantro, mint, ginger, garlic, oil, vinegar, sugar, curry paste and salt in bowl of food processor. Process until coarse purée forms, scraping down the sides as necessary. Scrape into bowl and add shrimp; toss well to coat. Cover and refrigerate for 30 minutes.
  3. THREAD shrimp onto soaked or metal skewers, discarding remaining marinade. Place onto preheated greased grill over high heat. Grill, turning once, for about 5
    minutes or until lightly charred and just turning opaque in centre. Serve
    shrimp over Watermelon Salsa.

 


TIPS & DETAILS

 

  • Per serving: 150 calories; 14g protein; 6g fat; 11g carbohydrate; 1g fibre; 8g sugars; 320mg sodium. 

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