- 1 Pure Flavor® Alonna™ Canary Melon
- 1 lime, juiced
- 1 lb shrimp, peeled & deveined
- 1 ¼ cup brown rice, cooked
- ¼ cup plain Greek yogurt
- ¼ cup salsa verde
- ½ cup Pico de Gallo
- ¼ cup cilantro
- 1 tbsp avocado oil
- 2 tsp chili powder
- 2 tsp cumin
- 2 tsp granulated garlic
- Salt & pepper, to taste
- Microgreens, for garnish
In a medium bowl, mix together shrimp, chili powder, cumin, garlic, salt & pepper.
Heat a large skillet over medium-high heat and add oil. Add in shrimp and sear on each side for 2 minutes.
Halve the melon, scoop out the seeds, and dice into small cubes.
In a small bowl, whisk yogurt, salsa & lime juice.
Add rice to a serving bowl. Top with melon, shrimp, Pico de Gallo, and cilantro.
Garnish with microgreens & serve with salsa verde yogurt sauce.
Recipe created by Heather Englund
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