Crispy Butterfly Shrimp with Smoked Salmon, Guacamole & Melon Salsa
Prep Time
Serves
Cooking Mode
14 uncooked butterfly breaded shrimp
1 cup Santa Claus or Piel de Sapo melon, peeled, seeded and finely diced
1 plum tomato, seeded and finely diced
2 green onions, finely chopped, divided
1 lime, zested and juiced, divided
2 tbsp olive oil
salt and pepper to taste
1 avocado
hot sauce to taste
7 slices Atlantic Smoked Salmon, halved
14 fresh cilantro leaves
14 uncooked butterfly breaded shrimp
1 cup Santa Claus or Piel de Sapo melon, peeled, seeded and finely diced
1 plum tomato, seeded and finely diced
2 green onions, finely chopped, divided
1 lime, zested and juiced, divided
2 tbsp olive oil
salt and pepper to taste
1 avocado
hot sauce to taste
7 slices Atlantic Smoked Salmon, halved
14 fresh cilantro leaves
Directions
1Bake 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.
Disclaimer
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Personal Note
Personal Note
