2 C Watermelon (seedless and cut into medium cubes )
2 tbsp Local mint (Fresh and finely chopped)
1/4 C Feta cheese (crumble )
1/3 C Olive oil
2 tbsp Lime/lemon juice
1 pack Cuisine budget pack Shrimp (rinsed and patted dry)
3 tbsp Jerk seasoning
2tbsp Cuisine Soya-bean Oil
Salt – to taste
Black pepper – to taste
Wash and prepare all ingredients as instructed.
In a bowl, add the shrimp and season with jerk rub, salt and black pepper. Massage well to make sure everything is fully coated.
Heat the Soya bean oil on a medium flame.
Once the pan is hot, add the shrimp and allow to cook for 5 minutes. Then set aside. Note well: shrimp cooks very quickly; be sure to keep a medium to low flame. Cover to incorporate some steam action and help the cooking process along.
To make the vinaigrette, whisk together the olive oil and lime/lemon juice in a bowl. Then add salt and black pepper to taste. (Note: some chilli flakes can be added to spice things up.)
In a large salad dish, place the lettuce leaves, top with watermelon, mint leaves and shrimp. Toss well.
Sprinkle the feta cheese and drizzle the vinaigrette.