Summer Shrimp Salad

1 lb Panamei Cooked & Peeled Shrimp (thawed)
3 Tbsp fresh lime juice
2 Tbsp olive oil
1 Tbsp balsamic vinegar
3-4 Tbsp fresh mint leaves (thinly sliced)
1/2 small red onion, thinly sliced
A few drops of hot sauce (optional)
2 cups of seedless watermelon (cut in cubes)
2 cups baby arugula
1/2 cup feta cheese (crumbled)
Salt & black pepper to taste

Thaw the shrimp well under cold water inside the bag. Once thawed, rinse and pat dry with paper towel.

In a mixing bowl, thoroughly combine lime juice, olive oil, balsamic vinegar and hot sauce.
Add cooked shrimp, sliced onions and 2 Tbsp mint. Toss well.

Add watermelon cubes and mix it gently.

Arrange the arugula leaves on the serving plates; top with shrimp.

Sprinkle with crumbled feta cheese and remaining mint.

Serve as a refreshing appetizer. Enjoy it.

Prep Time: 20 min
Serves 4

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