Crispy Butterfly Shrimp with Smoked Salmon, Guacamole & Melon Salsa
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.