1 red bell pepper, seeds and ribs removed and diced
½ serrano pepper
Juice of 1 lemon
Salt and freshly ground black pepper
16-24 peeled and deveined shrimp, (16, or 4 shrimp each, for an appetizer; 24, or 8 shrimp each, for a main course)
1 Tbsp. olive oil
Chili powder
Fresh basil and mint, chopped, for topping
1 avocado, peeled and diced, for topping
Instructions
Get a large blender or food processor, (mine has a 10-cup capacity, if yours is smaller you may need to work in two batches).
Into the blender, add the watermelon, tomato, half of the diced red onion, half of the diced cucumber, half of the diced bell pepper, the serrano, the lemon juice, ½ tsp. salt, and freshly ground black pepper.
Seal the blender and blend on high for a minute or two until smooth.
Store the blender in the fridge until ready to serve to keep cool.
While the soup is cooling, heat a large skillet over medium-high heat.
Add a Tbsp. olive oil to the skillet and let it get hot.
Season the shrimp with salt, pepper, and a few dashes of chili powder until evenly coated.
Add the shrimp to the skillet, and cook 1-2 minutes on each side until dark brown and cooked through.
Serve the soup topped with 4 shrimp each for an appetizer/side, or 8 shrimp each for a heartier meal.
Top with diced onion, cucumber, bell pepper, avocado, or fresh herbs.
