Name: Grilled Shrimp & Watermelon Sliders
Prep time: 40 min
Cook time: 5 min
Total time: 45 min
Yield: 10 servings
Cuisine: North America, Mexican
Ingredients: 3/4 cup minced fresh cilantro; 1 small onion, chopped; 1/4 cup olive oil; 2 tablespoons lemon juice; 1 envelope Goya sazon with coriander and annatto; 2 teaspoons reduced-sodium soy sauce; 1 garlic clove, minced; 1/2 teaspoon pepper; 3/4 pound uncooked shrimp (26-30 per pound), peeled and deveined; GUACAMOLE:; 2 medium ripe avocados, peeled and cubed; 1 medium tomato, chopped; 1 small onion, chopped; 3 tablespoons lemon juice; 1 tablespoon minced fresh cilantro; 1/2 teaspoon salt; 1/2 teaspoon pepper; SLIDERS:; 1 cup seeded watermelon, finely chopped; 2 tablespoons finely chopped seeded jalapeno pepper; 2 tablespoons minced fresh cilantro; 10 slider buns or dinner rolls, split; 1/2 cup chopped lettuce

These fun little sliders combine my favorite Mexican flavors and seafood into a handheld treat. They make such a fresh summer meal! —Jeanette Decker, Corpus Christi, Texas

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Test Kitchen Approved

Grilled Shrimp & Watermelon Sliders

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Yield: 10 servings

Prep: 40 min

Cook: 5 min

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Ingredients

3/4 cup minced fresh cilantro
1 small onion, chopped
1/4 cup olive oil
2 tablespoons lemon juice
1 envelope Goya sazon with coriander and annatto
2 teaspoons reduced-sodium soy sauce
1 garlic clove, minced
1/2 teaspoon pepper
3/4 pound uncooked shrimp (26-30 per pound), peeled and deveined
guacamole:

2 medium ripe avocados, peeled and cubed
1 medium tomato, chopped
1 small onion, chopped
3 tablespoons lemon juice
1 tablespoon minced fresh cilantro
1/2 teaspoon salt
1/2 teaspoon pepper

sliders:

1 cup seeded watermelon, finely chopped
2 tablespoons finely chopped seeded jalapeno pepper
2 tablespoons minced fresh cilantro
10 slider buns or dinner rolls, split
1/2 cup chopped lettuce

Text Ingredients

Directions

Place the first 8 ingredients in a blender; process until blended. Transfer to a bowl or shallow dish. Add shrimp and turn to coat. Cover and refrigerate 30 minutes.

In a small bowl, mash avocados with a fork. Stir in tomato, onion, lemon juice, cilantro, salt and pepper. Refrigerate until serving.
Drain shrimp, discarding marinade. Arrange shrimp on a grilling grid; place grid on grill rack. Grill, covered, over medium heat 2-3 minutes on each side or until shrimp turn pink.
Chop shrimp; transfer to a small bowl. Stir in watermelon, jalapeno and cilantro. Spread guacamole over bun tops and bottoms. Top bun bottoms with lettuce and shrimp mixture; replace tops.

Nutrition Facts

1 slider: 208 calories, 9g fat (1g saturated fat), 59mg cholesterol, 391mg sodium, 24g carbohydrate (4g sugars, 4g fiber), 10g protein.

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