Ingredients
1 seedless watermelon, cut into 1-inch cubes (about 10 cups)1 medium honeydew melon, cut into 1-inch cubes (about 4 cups)2 pounds peeled and deveined cooked shrimp (31-40 per pound)2 cups green grapes, halved1 large cucumber, seeded and chopped1 small navel orange, peeled and sectioned1 small red onion, chopped1 jalapeno pepper, seeded and finely chopped1/3 cup lemon juice1 tablespoon brown sugar1/4 teaspoon crushed red pepper flakes
Preparation
In a large bowl, combine the first 8 ingredients. Whisk together remaining ingredients. Drizzle over shrimp mixture and toss to coat. Refrigerate at least 20 minutes before serving. Toss before serving.
