Shrimp, Avocado, and Watermelon Salad
Shrimp, Avocado, and Watermelon Salad
Be the first to rate this
- 20 min
![]()
Prep time ![]()
Ready in time- Portions 4
![]()
Servings - Extreme
![]()
Difficulty
Ingredients
- 1/4 teaspoon crushed red pepper flakes
-
4 tablespoons I Can’t Believe It’s Not Butter!® Original Spread, divided
![]()
- 2 teaspoons honey
- 1 pound shrimp, peeled and deveined
- 2 avocados, sliced
- 1/2 medium-sized red onion, thinly sliced
- 4 cups watermelon, cut into bite-size pieces
- 1 lime, juiced
- 2 tablespoons finely chopped mint
- 2 tablespoons finely chopped cilantro
- salt and freshly ground black pepper, to taste
Nutritional guidelines (per serving)
Nutrition information is calculated using an ingredient database and should be considered an estimate
Instructions
- Add 2 tablespoons I Can’t Believe It’s Not Butter!® Original Spread in a pan set over medium heat. Once I Can’t Believe It’s Not Butter!® is melted, add crushed red pepper flakes and cook for about 1 minute, or until lightly toast. Swirl pan frequently. Remove pan from heat and stir in honey. Set aside to cool.
- Preheat an outdoor grill or grilling pan over medium to medium-high heat. Melt remaining 2 tablespoons I Can’t Believe It’s Not Butter!® and brush onto hot grill or grill pan. Grill shrimp until opaque and pink, about 1 – 2 minutes per side. Transfer cooked shrimp to large mixing bowl.
- Add avocado, red onion, watermelon, lime juice, mint, salt, and black pepper to mixing bowl. Pour in reserved I Can't Believe It's Not Butter®, crushed red pepper flake, and honey mixture. Toss everything together to combine. Serve immediately.
