What’s better when its warm out than to enjoy a light salad featuring juicy shrimp, cucumber and fresh, cool watermelon?
This salad recipe comes from Eldorado Hotel & Spa Executive Chef Anthony Smith and is one of his favorites!
Santa Fe Shrimp, Watermelon & Cucumber Salad
Makes 1 serving
4 -15 Tail on shrimp, peeled & de-veined, tossed in olive oil
6 oz Cubed seedless watermelon
2 oz Sliced European cucumber
1 oz Cilantro sprigs
1 tsp Chipotle in adobe
1 tsp Lime juice
½ tsp Dijon mustard
½ tsp Red wine vinegar
2 tbs Olive oil
Cook shrimp on grill with salt and pepper. Chill shrimp.
Blend dressing ingredients.
Toss shrimp, watermelon & cucumber with dressing and place in a container.
Garnish with cilantro sprigs.
Anthony Smith is the Executive Chef at Eldorado Hotel & Spa.