Crispy Butterfly Shrimp with Smoked Salmon, Guacamole & Melon Salsa
Makes
Serves 14
Level
easy
Prep Time
20
Total Time
35
Ingredients
14
uncooked butterfly breaded shrimp
1 cup
Santa Claus or Piel de Sapo melon, peeled, seeded and finely diced
250 mL
1
plum tomato, seeded and finely diced
2
green onions, finely chopped, divided
1
lime, zested and juiced, divided
2 tbsp
olive oil
30 mL
salt and pepper to taste
1
avocado
hot sauce to taste
7
slices Atlantic Smoked Salmon, halved
14
fresh cilantro leaves
Method
Step 1
Bake shrimp according to package directions. In a bowl, stir together melon, tomato, half the green onion, half the lime juice and zest and half the oil. Season with salt and pepper. Set aside. In another bowl, mix avocado, remaining green onion, oil, lime juice and zest. Season with hot sauce and salt. Top each warm shrimp with a slice of smoked salmon, 2 tsp (10 mL) guacamole, 2 tsp (10 mL) melon salsa and garnish with a cilantro leaf. Serve immediately.
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