RECIPES: Grilled shrimp with watermelon salsa, watermelon slushies
1:46 PM, Jul 10, 2013
July is national watermelon month. On average, we eat about 16 pounds of watermelon per person every year, making watermelon the most popular melon in the U.S. Watermelon is refreshing and affordable with an average cost of just $0.14 per 1 cup serving during the peak summer months.
Whole watermelons will keep for 7 to 10 days at room temperature usually beyond this they'll lose flavor and texture. Rise melon well prior to slicing to prevent the watermelon flesh from possible contamination from any bacteria from soil that might be lurking on the rind. Cut melon (slices, spears, cubes or cut into fun shapes) will keep well in the refrigerator for 3 to 4 days.
One cup of watermelon has approximately 40 calories, and has the most nutrition per calorie of common foods. A perfect food if you are trying to control your weight. Watermelon is a good source of vitamins A and C, potassium, B vitamins, and the antioxidant lycopene.
Selecting a Ripe Watermelon
• Look for a firm, symmetrical watermelon that is free from bruises, cuts or dents.
• Lift it up; the watermelon should be heavy for its size.
• Turn it over, the underside of the watermelon should have a creamy yellow spot from where it sat on the ground and ripened in the sun. This ground spot should not be white or sunny bright yellow, but the color of butter.
Thread 3 to 4 shrimp on wooden skewers. Mix together remaining ingredients in a medium bowl. Brush citrus-honey mixture on both sides of shrimp.
Preheat grill for high heat. Place shrimp on grill and cook for 2-3 minutes. Baste top sides with citrus-honey mixture. Turn shrimp once, grill for another 2 to 3 minutes, or until opaque. Remove from grill and serve immediately.