- 12 large shrimp, peeled and deveined
- Avocado, peeled
- 1 tbsp lemon juice
- 1 tbsp white wine vinegar
- 1 tbsp fresh ginger, finely chopped
- 1 tsp honey
- 2.5 large cucumbers
- 255g honeydew melon, diced
- 3 spring onions, white and green parts, chopped
- 12 fresh mint leaves
- 12 fresh basil leaves
- 1 garlic clove, chopped
STEP 1
Make the ginger shrimp marinade by whisking together the oil, lemon juice, vinegar, ginger and honey. Set aside.
STEP 2
Bring a medium pot of water to a boil, then reduce to a simmer. Add the shrimp and cook 2-3 minutes or until just cooked through. Strain the shrimp.
STEP 3
Add the shrimp to your marinade and cover or place both the shrimp and marinade in a plastic bag and marinate in the refrigerator for 3-4 hours.
STEP 4
Place all gazpacho ingredients into your Swan Stealth Personal Blender and blend on high for 1 minute. Transfer to sealed container and refrigerate 3-4 hours.
STEP 5
Once the shrimp has marinated, remove the shrimp and dice into small pieces. Combine the shrimp in a bowl with the 1/2 small, diced cucumber and stir.
Products used to make this recipe
Swan Stealth Personal Blender
This spectacular Swan Stealth blender is the perfect appliance for your kitchen, especially if you're on a health kick. The blender providing a sleek and streamlined design which adds a…
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