Blackened seasoning (Kroger spice aisle)
1 pound medium/large shrimp, peeled and deveined
2 tbsp butter
3 cups seedless watermelon, chopped into quarter inch pieces
1/2 cup finely diced red onion
medium jalapeno, seed and finely chopped
1 cup fresh cilantro, chopped
4 tbsp fresh lime juice
salt & pepper to taste
1 cup shredded romaine lettuce
Kroger Queso Fresco crumbling cheese
corn tortillas
In bowl sprinkle shrimp with blackened seasoning to taste, set aside. In mixing bowl combine watermelon, onion, jalapeno, cilantro. Mix well, cover and refrigerate. In large, dry skillet (or grill) over medium heat, toast desired amount of corn tortillas until they begin to brown on the edges. Stack tortillas on a plate and cover with a kitchen towel until ready for assembly. In skillet, melt 2 tbsp butter over medium high heat. Cook shrimp about 2 minutes a side, making sure to brown them up nicely. To assemble tacos, place some shredded romaine on bottom, then a few shrimp, top with watermelon salsa and crumbled cheese.
