2019-07-01_Louisiana_Cookin

WATERMELON-SHRIMPWATERMELON-SHRIMP

AVOCADOAVOCADO SALADSALAD

MAKES 4 TO 6 SERVINGS

Serve this bright salad in lettuce wraps

for a quick and delicious lunch or dinner.

1 pound peeled and deveined large

cooked shrimp

1 cup diced seedless watermelon

½ cup coarsely chopped avocado

¼ cup chopped fresh cilantro

2 tablespoons minced red onion,

rinsed and drained

2 teaspoons chopped seeded

serrano pepper

2 tablespoons olive oil

1 teaspoon lime zest

1 tablespoon fresh lime juice

⅛ teaspoon kosher salt

⅛ teaspoon ground cumin

12 butter lettuce leaves

¼ cup crumbled queso fresco

1. In a medium bowl, gently toss
   together shrimp, watermelon,
   avocado, cilantro, onion, serrano, oil,
   lime zest and juice, salt, and cumin.
   Arrange lettuce leaves on serving
   plates. Spoon shrimp mixture onto
   leaves, and sprinkle with queso fresco.
   Serve immediately.

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