Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Grilled Shrimp Watermelon Bites with Jalapeño
Serving Amount
Ingredients
2 Tbsp. honey
1⁄4 cup light soy sauce
3 garlic cloves, minced
1 tsp. grated ginger
1⁄2 tsp. crushed red pepper flakes
2 Tbsp. olive oil
1⁄2 pound raw shrimp, peeled, deveined
1 green onion, thinly sliced
1 personal size watermelon, diced to 1-inch cubes
1 jalapeno pepper, sliced, seeds removed
1 lime, wedged
toothpicks for assembly
Instructions
Step 1
In a small bowl, stir together the honey, soy sauce, garlic, ginger and red pepper flakes.
Step 2
Place the shrimp into zip lock bag and pour 1/3 of the sauce. Rub the shrimp into sauce and marinate for 20 minutes.
Step 3
Heat the oil in a pan on medium-high heat. Add the shrimp (discarding any leftover marinade) and cook for 1 minute on each side, until pink and just barely cooked through.
Step 4
Pour remaining 2/3 sauce into the pan and bring to a simmer. Stir as it reduces and warms, about a minute.
Step 5
Turn off the heat and top with sliced green onions.
Step 6
On a toothpick, add jalapeño slice, a shrimp and watermelon cube so that the watermelon cube sits flat on a serving plate. Squeeze a little lime on top. Enjoy!
