Shrimp & Watermelon Salad

Lydia and I both really love this salad. It is so fresh, just delicious!




Serves 4 as a main course - 310 Cal. 12.3 Fat. 21.2 Protein. 32.3 Carb
Ingredients:
2 Organic Garlic Cloves, Crushed
1 Fresh Organic Bay Leaf
1 1/4 tsp. Organic Saigon Ground Cinnamon
1/4 tsp. Smoked Paprika
1 1/4 tsp. Sea Salt
1 lb of Large Shrimp, Shelled & De-veined
1/3 cup of Organic Fresh Squeezed Orange Juice
1 TBS. Organic Cider Vinegar
1 TBS. Organic Extra Virgin Olive Oil
1 tsp. Organic Honey
1 TBS. Minced Shallot
5 lbs. of Seedless Watermelon, Sliced From the Rind and cut into chunks
1 ripe Organic Avocado
2 TBS. Fresh Organic Basil Leaves, Torn

Fill a large sauce pan with water and bring to a boil. Add the garlic, bay leaf, 1 tsp cinnamon, the paprika, and 1 tsp of salt. Add the shrimp and cover. Remove pan from heat and let stand until cooked about 15 min. Drain shrimp in colander and remove tails when cool.

In a small bowl whisk the orange juice, vinegar, olive oil, shallot, honey and the rest of the cinnamon and salt.

Place the watermelon in a bowl and pour half of the dressing over and toss. Place on serving plates. Place shrimp on top of watermelon. Drizzle with the remaining dressing then top with sliced avocado and torn basil.

Adapted from the recipe in Master Your Metabolism by Jillian Michaels