Sweet, spicy and easy to make, this salad travels well in a cooler to picnics and summer gatherings. I love the combination of flavors, the colorful presentation, and of course, I love to see the happy faces of my guests once they've tried it. —Judy Batson, Tampa, Florida
Watermelon Shrimp Salad Recipe photo by Taste of Home
1 seedless watermelon, cut into 1-inch cubes (about 10 cups)
1 medium honeydew melon, cut into 1-inch cubes (about 4 cups)
2 pounds peeled and deveined cooked shrimp (31-40 per pound)
2 cups green grapes, halved
1 large cucumber, seeded and chopped
1 small navel orange, peeled and sectioned
1 small red onion, chopped
1 jalapeno pepper, seeded and finely chopped
1/3 cup lemon juice
1 tablespoon brown sugar
1/4 teaspoon crushed red pepper flakes
In a large bowl, combine the first 8 ingredients. Whisk together remaining ingredients. Drizzle over shrimp mixture and toss to coat. Refrigerate at least 20 minutes before serving. Toss before serving.
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.