Shrimp with a Melon – Cucumber Relish

Plan Z Phase: This is a Z2 (ZReduction) recipe. When it’s hot there’s nothing nicer than a refreshing meal like this one. It’s very easy and comes together in a flash. If you have guests or older kids, let them help you chop the ingredients.

Serving Size: Serves 4.

Ingredients:

• 24 oz of cooked, small to medium shrimp. Devein them when you get home.
• ¼ cup of fresh cilantro, minced
• ½ tsp of grated sea salt (or to taste)
• ½ tsp of grated fresh pepper
• 1 tsp of ground cumin
• ½ tsp of cinnamon
• olive oil spray
• butter lettuce or bibb lettuce

Instructions:

In a bowl, add the shrimp along with the cilantro, salt and pepper, cumin, and cinnamon. Toss and set in the refrigerator to meld flavors while you make the relish.

For the relish

• 4 cups of diced cantaloupe
• 1-1/2 cups of diced English cucumber. I peel my cucumber first for this dish.
• ¾ of a cup of diced red onion
• 1/3 cup of celery, diced
• 1 Tbl of jalapeno, minced
• 1 Tbl of minced, fresh cilantro
• ¼ cup of apple cider vinegar
• ½ tsp of grated sea salt (or to taste)

Instructions:

Put all of the ingredients for the relish in a bowl and stir.

Heat a large sauté pan. Spray with olive oil. Add the shrimp and cook just long enough to warm them up. They are already cooked, so you are just heating them.

Spread your lettuce on serving plates. Add a mound of relish (1 cup per person) and then place your shrimp on top (6-8 oz per person).

This will be approximately 2/3 of your fruit portion so factor that in.

The travels well so you can take it to the office and eat cold or keep the shrimp separate so you can heat them and put on top of the cold relish.

Enjoy!

Cheers,