• 1/2 pound medium-size shrimp, shelled and cleaned
• 2 tablespoons fresh lime juice

• 1 1/2 tablespoon Balsamic vinegar
• 2 tablespoons finely chopped red onion
• 2 tablespoons chopped chives
• 1 teaspoon minced Jalapeno chile pepper
• 1 teaspoon chopped fresh oregano
• 3 tablespoons olive oil
• 1 tablespoon tequila (optional)
• 1/3 cup seeded, diced cucumber
• 1/3 cup finely diced jicama
• 1/3 cup diced red bell pepper
• 2 cups melon, cut into 1 inch cubes
• Salt and pepper to taste
• lettuce or watercress
• 1 fresh lime, halved

Combine shrimp with lime juice. Refrigerate for 1 hour. Dressing: combine all ingredients except oil. Gradually add oil, whisking in until blended. Just before serving, drain shrimp, then mix with cucumber, jicama, red pepper and melon. Add prepared dressing and toss gently until combined. Add salt and pepper to taste. Line a bowl or platter with lettuce or watercress. Spoon shrimp mixture over the g reens. Squeeze juice of lime halves over top just before you bring salad to the table.

Serves 4.

Origin: 1996 Shepherd's Seeds Catalog
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