| 11 | 15 | 250 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 0 min | 4 |
| 3 tbsp | Lime juice (fresh) |
| 2 tbsp | Olive Oil, Extra Virgin |
| 1 1/2 tsp | Honey |
| 1 tsp | Hot sauce |
| 1/2 tsp | Salt |
| 1/4 tsp | Black pepper |
| 454 gm | Shrimp, cooked (jumbo, peeled and deveined shrimp with tails) |
| 1/2 small | Red onion (thinly sliced) |
| 4 tbsp | Mint, fresh (thinly sliced) |
| 4 cup | Watermelon (seedless; cubed or cut into small wedges) |
| 4 cup | Arugula |
1. In a large bowl, whisk together the lime juice, olive oil, honey, hot sauce, salt, and pepper.
2. Add the shrimp, onion, and half of the mint in the bowl and toss.
3. Add watermelon in the bowl and toss.
4. Divide arugula among the serving plates. Top with the shrimp mixture.
5. Sprinkle plates with the remaining half of the mint.
Optional: Add feta cheese!
| Fruit | 2.0 |
| Meat | 1.5 |
| Vegetables | 1.1 |
