Watermelon Shrimp Salad
1 seedless watermelon, cut into 1-inch cubes (about 10 cups) 1 medium honeydew melon, cut into 1-inch cubes (about 4 cups) 2 pounds peeled and deveined cooked shrimp (31-40 per pound) 2 cups green grapes, halved 1 large cucumber, seeded and chopped 1 small navel orange, peeled and sectioned 1 small red onion, chopped 1 jalapeno pepper, seeded and finely chopped 1/3 cup lemon juice 1 tablespoon brown sugar 1/4 teaspoon crushed red pepper flakes
- In a large bowl, combine the first eight ingredients.
- Whisk together remaining ingredients
- Drizzle over shrimp mixture and toss to coat. Refrigerate at least 20 minutes before serving.
- Toss before serving.
2 cups: 309 calories, 2g fat (0 saturated fat), 138mg cholesterol, 158mg sodium, 56g carbohydrate (50g sugars, 3g fiber), 21g protein.