The recipe below is how Erin prepares it. I actually have never measured the quantities and it always comes out wonderfully. So feel free to make it in whatever proportions you prefer! Just be sure to keep the salad chunky.
Summer Shrimp Salad (serves 4-6)
1 lb shrimp, fully cooked and peeled
1/2 medium red onion, thinly sliced
4 cups watermelon, roughly chopped
1-2 jalapenos, roughly chopped (I used 2)
2 avocados, roughly chopped
juice of 1 lime
1 tsp. honey
3 T. olive oil
3/4 tsp. kosher salt
1/4 tsp. black pepper
1/2 cup fresh cilantro, roughly chopped
1. In a large bowl, combine the shrimp, onion, watermelon, jalapenos, and avocado.
2. In a small bowl, whisk together the lime juice, honey, oil, salt, and pepper. Pour the vinaigrette over the salad and toss. Sprinkle with cilantro.
3. Set aside for 10 minutes to allow flavors to meld. Refrigerate.