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
Grilled Shrimp & Watermelon Sliders
Peppers (Hot)
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
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.
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