From the August/September 2018 issue
Serves 4


For the shrimp:

  • 1 pound large shrimp, peeled and deveined
  • 3 garlic cloves, chopped
  • 1/4 cup fresh lime juice
  • 2 TBSP extra-virgin olive oil
  • 1/4 tsp sea salt
  • 1/4 tsp smoked paprika

For the salad:

  • 3 cups cubed seedless watermelon
  • 1 large seedless cucumber, diced
  • 1/4 cup chopped fresh mint
  • 3 TBSP fresh lime juice
  • 1/4 tsp sea salt
  • 6 cups baby arugula


  1. Place the shrimp in a food storage bag or shallow bowl. Add the garlic, lime juice

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