• Allow the shrimp to drain, pat dry with paper towel, and set aside.
  • Remove the watermelon rind, cube into 1” x 1” squares, and set aside.
  • Chiffonade the mint leaves. To chiffonade, stack the mint leaves on top of each other and roll them into a tight bundle.  Thinly slice the mint into strips.
  • Assemble the salad in a large bowl by adding the arugula, watermelon, shrimp, mint and goat cheese. Drizzle with my sweet chili dressing and toss until fully coated.
  • Serve immediately.

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