My first Recipe for Labor Day weekend, and I’m so excited to share it with you because it’s also the first recipe I have posted with Bella’s Banquet up and running! So I am going to try to impress, put my fancy pants on for this Labor Day, which normally would be a little more laid back. After all, laboring all year we deserve it!
This is one of the rare recipes that I will post that isn’t all my own. This recipe was for a dip with chips and I added my own touch and taste to it. I love it so much; this is the recipe I choose.
Watermelon Shrimp Salad
1 Medium, Small Watermelon
21/25 Size Cooked Shrimp
½ Pint grape tomato- cut into forth’s
½ Can Black Beans- rinsed and drained
½ Yellow Pepper-diced
¼ Cup Red Onion-diced
1 Tablespoon Jalapeno Pepper-diced
¼ Tablespoon Freshly Grated Lime Zest
2 Tablespoon Freshly Squeezed Lime
2 Tablespoon Olive Oil
½ Teaspoon Salt
¼ Teaspoon Pepper
1/3 Teaspoon Garlic-minced
1/8 Teaspoon Cayenne Pepper
Prep Time: 15 Min. – Cook Time: 0 minutes -Total Time: 15 Min. – Serves: 4
Cut watermelon sideways making 1/2 inch rounds. Use cookie cutter or biscuit cutter or water glass whatever you have, and press into sliced watermelon to make 8- 3 inch rounds. Set watermelon rounds aside.
In bowl mix all other ingredients together. On platter or individual plates, place 4 watermelon rounds flat and top evenly with shrimp mixture. Top each with another watermelon round. Garnish with lime slice or curl. Serve. Enjoy<3
This recipe can be refrigerated and served cold, or room temp. I prefer it cold…