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…

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