To round out the meal: a whole-wheat roll with 1 tsp butter or trans-fat-free soft-tub margarine; 4 oz white wine or juice spritzer; 2 gingersnaps

　　

Ingredients

Makes 4 servings

　　1/4 large watermelon

　　1 lemon

　　1 1/2 tbsp extra-virgin olive oil

　　2 tbsp minced shallots

　　16 jumbo shrimp, butterflied

　　2 tsp ground coriander

　　2 oz watercress

　　2 oz red leaf lettuce

　　1 avocado, peeled and cut into 8 slices

　　

Step 1

For salad: Remove rind from watermelon and put fruit in a colander set over a large bowl 5 minutes (to collect the juice). Slice 24 thin pieces of watermelon; set aside. Roughly chop any remaining watermelon and put it back in colander to drip. Zest and juice lemon. Chop enough zest to make 2 tsp. In a large nonreactive (stainless steel or glass) bowl, blend 2 tbsp lemon juice with oil, shallots, and lemon zest. Add 2 tbsp watermelon juice and season to taste with salt and pepper. Add more watermelon juice if dressing is too tart.

　　

Step 2

For shrimp: Sprinkle shrimp with coriander and season on both sides with salt and pepper. Spray a large nonstick sauté pan with cooking spray. Add shrimp and sauté over medium-high heat until just cooked, about 2 minutes. Remove from heat and set aside.

　　

Step 3

To serve: Mix watercress and lettuce; toss with dressing. Add watermelon and avocado and toss gently. Divide among 4 plates and top with shrimp. Serve while shrimp are warm.

　　

Nutrition Per Serving

Nutritional analysis per serving: 353 calories

　　13 g fat (2 g saturated fat)

　　27 g carbohydrates

　　32 g protein

　　#### Nutritional analysis provided by Self