Weekly Recipe - Shrimp Wrap with Melon-Cucumber Relish

We’re excited that we seem to be moving past the cold season as we finally begin to feel the warmth of spring! Every Monday we’ll be sharing one of our favorite recipes for you to try – and we’re thinking this alternative sandwich will be the perfect way to celebrate warm weather! Let us know what you think in the comments below! 

Shrimp Wrap with Melon-Cucumber Relish

What You’ll Need:

1 pound(s) medium shrimp, shelled and deveined

1/4 cup(s) fresh cilantro, chopped

1 teaspoon(s) salt

1 teaspoon(s) fresh-ground black pepper

1 teaspoon(s) cumin

1/4 teaspoon(s) cinnamon

2 tablespoon(s) vegetable oil

4 10-inch sandwich wraps, such as flour tortillas or lavash

1/4 cup(s) Curry-Dijon Mayonnaise

1 cup(s) Melon-Cucumber Relish

How It’s Made:

Saute the shrimp: In a large bowl, toss shrimp with cilantro, salt, pepper, cumin, and cinnamon. In a large skillet over high heat, heat oil. Add shrimp to the hot oil and saute, stirring occasionally, until cooked through -- 3 to 4 minutes.

Assemble the wraps: On a clean work surface, place 4 wraps and spread 1 tablespoon of Curry-Dijon Mayonnaise on each. Place 4 to 6 shrimp on each wrap. Top the shrimp with 1/4 cup of Melon-Cucumber Relish and fold the wraps into sandwiches.

How To Make the Melon-Cucumber Relish

2 cup(s) (about 1/4 melon) seedless watermelon, cubed

1 1/2 cup(s) (about 1/2 melon) cantaloupe, cubed

1 1/2 cup(s) (about 2 medium) kirby cucumber, diced

2/3 (about 1 small onion) red onion, minced

1/3 cup(s) (about 1 large stalk) celery, minced

1 tablespoon(s) jalapeño, minced

1 tablespoon(s) chopped fresh cilantro leaves

1/4 cup(s) cider vinegar

1 teaspoon(s) salt

Make the relish: In a medium nonreactive bowl, place the watermelon, cantaloupe, cucumber, red onion, celery, jalapeño, and cilantro. Sprinkle vinegar and salt over the relish and gently toss. Chill for 30 minutes before serving.