Florida Watermelon and Gulf Shrimp Chimichurri

Ingredients

Preparation

Bring a medium-sized pot of water to a boil and add one tablespoon of the seafood seasoning. Carefully add the Gulf shrimp to the boiling water and stir. Cook the shrimp for 2 to 3 minutes, depending on size, until just done. Remove the cooked shrimp from the pot and place them in a medium bowl filled with water and ice to stop the cooking process. Once the shrimp have completely cooled, remove them from the ice water and pat dry. Store the cooked shrimp in the refrigerator until ready to assemble the dish.

To make the chimichurri sauce, add the parsley, oregano, garlic, smoked paprika, sweet bell peppers, red wine vinegar and fresh chili pepper (if desired) to a food processor or blender. Use the pulse feature to blend ingredients together. 3 to 7 pulses should give a diced consistency. Do not over-blend the sauce. Pour the sauce into a small bowl and use a spoon to mix in the olive oil. Taste and adjust the seasoning with sea salt and fresh ground pepper. Cover and store in the refrigerator until ready to use.

Assemble the dish by adding ⅓ of the chimichurri sauce to the cooked and chilled shrimp in a mixing bowl. Stir to evenly coat all the shrimp, adding more sauce if desired. Add the diced watermelon to the sauced shrimp and stir gently. Serve chilled with crumbled queso fresco on top and extra chimichurri sauce on the side.

Nutrition

• Calories Per Serving582
• Fat3g
• Cholesterol188mg
• Sodium244mg
• Carbohydrates20g
• Fiber5g
• Protein27g