Cool Like a Cucumber or Watermelon...

Summer is only time of year we think watermelon unless you are craving a big chunk of Bubbalicious gum or the watermelon flavored Jolly Rancher.  I am not a hug fan of the big red and green striped fruit.  It just tastes wet to me and then you have to work when you eat it picking out the seeds and making sure to to bite too far down to the rind.  Too much work and no flavor.

So much to my disappointment my sister-in-law recently brought a watermelon to my family gathering.  The gathering went well but the watermelon got left behind.  So there it sits on the counter everyday begging to be cut into chunks or slices because what else do you do with it?!?
I think there has to be something else I can do with this big fruit to make it better, less traditional.

I got it salsa!  Odd as it may sound it was different in a whole new, complex, fresh and crisp way.  The watermelon was transformed from the dessert at the backyard BBQ to an upscale dinner delight.  I decided to serve it with grilled shrimp and rice for a complete summer meal - it was so delicious we ate all of the shrimp before I could take a picture of the complete dish!  Enjoy...

Not Too Watery-Melon Salsa
2 Cups Watermelon (cubed and seeds removed)
1/2 Cup Cucumber (cubed)
1/4 Red Onion (diced)
1 Jalapeno Pepper (diced)
1 Tablespoon Mint and Basil (julienned)
2 Tablespoons Honey
1 Lime Zested
1 Teaspoon Lime Juice (reserve the remaining juice for the rice)
1 Tablespoon Fresh Ground Black Pepper

In a medium size bowl add add ingredients and toss gently
Place in refrigerator for 1 hour

Shrimp
1 lb. Peeled and Cleaned Shrimp
Lemon Pepper
Vegetable Oil
5-6 Wood Skewers (soaked in water for 10 minutes)

Evenly thread shrimp onto soaked skewers
Season generously with lemon pepper
Coat with vegetable oil
Grill for 5-7 minutes or until shrimp turn pink
Remove from grill and cool for a few minutes

Lime Rice 
2 Cups of Instant Rice
Remaining Lime Juice From Salsa
Salt/Pepper
2 Tablespoons Olive Oil

Prepare rice according to package directions
Once rice is done cooking add the remaining lime juice from the salsa
Season with salt/pepper and olive oil
Mix well

Assemble The Dish
1 large scoop of rice per person
Hearty scoop of salsa
Top with desired amount of grilled shrimp

Great with a Margarita!

last Minute Cinco de Mayo Idea...

Just a quick thought...get some friends together tonight and have a small get together.  With a little bit of planning and a little bit of time you can have a party get together in no time.  All you need for tonight:  Corona, Limes, Tortilla Chips and my Black Bean and Corn Salsa.  Alternatively with this recipe, grill up some chicken and use this salsa as a side dish.  Nothing too fancy...beer, good company and some great food.  Enjoy and have fun!

Black Bean & Corn Salsa

1 Can Black Beans (drained and rinsed)
1 Can Corn (drained and rinsed)
1 Red Bell Pepper (seeded and diced)
1 Jalapeño (optional; seeded and sliced thin)
1/2 Small Red Onion (diced)
2 Tablespoons Vegetable Oil
2 Teaspoons Hot Sauce
1 Lime (juiced)
Cilantro (a small handful chopped)


In a medium size bowl combine all ingredients
Let stand 15 minutes before serving

***this recipe can be made ahead of time and refrigerated