Crispy Butterfly Shrimp with Smoked Salmon, Guacamole & Melon Salsa

Prep time: 20min
Total time: 35min
Serves 14
14
uncooked butterfly breaded shrimp
0
1 cup
Santa Claus or Piel de Sapo melon, peeled, seeded and finely diced
250 mL
1
plum tomato, seeded and finely diced
0
2
green onions, finely chopped, divided
0
1
lime, zested and juiced, divided
0
2 tbsp
pure 100% olive oil
30 mL
salt and pepper to taste
1
avocado
0
hot sauce to taste
7
slices fresh Atlantic Smoked Salmon, halved
0
14
fresh cilantro leaves
0
1/14 of the recipe
calories
150
fat
11 g
saturated fat
2 g
carbs
9 g
protein
6 g
cholestrol
20 mg
fibre
2 g
sodium
310 mg

Directions

  1. 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.