Recipes

Thai Shrimp with Watermelon Salsa

:20 min

:55 min

Serves 4

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

Watermelon Salsa

•Combine shallot, jalapenño, vinegar and sugar. Stir in watermelon, cucumber, mint and salt; toss gently to combine. Let stand for 30 minutes.
•Combine cilantro, mint, ginger, garlic, oil, vinegar, sugar, curry paste and salt in bowl of food processor. Process until coarse purée forms, scraping down sides as necessary. Scrape into bowl and add shrimp; toss well to coat. Cover and refrigerate for 30 minutes.
•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.

Per serving: 150 calories