There's tons of watermelon this summer, however, not all are as sweet or as red as they could be, so there's plenty left over that people just sorta want to put away and forget about it. Which brought me to think of a way to bring life back to these "not-so-sweet" pieces of watermelon and make it so good that people will clean it up.
Therefore using my previously posted watermelon rind salad, I've updated it. With this recipe, the "red" part of the watermelon is used and freshly squeezed lime juice adds an awesome punch to this refreshing summer salad. Enjoy!
RECIPE for 4-6 servings
1/2 lb large cocktail shrimp, tail on
4 cups of fresh watermelon, cut into 2-inch triangles
1 handful of Vietnamese purple perilla and/or rau ram
1/4 cup of crushed roasted peanuts
Juice 1 large lime, about 4 tbs
2 tbs of sugar
1 tbs of premium fish sauce
1-2 rice and sesame crackers, optional
Combine the lime juice with sugar and fish sauce. Stir well to dissolve the sugar.
Lightly toss watermelon, shrimps and mints in a large salad bowl.
Top with crushed peanuts, then drizzle on the lime juice dressing.
Enjoy with some crunchy rice crackers.