Did you know that August 3rd was National Eat Watermelon Day? I celebrated with a quick homemade watermelon fro-yo, but I’m not done enjoying it’s juicy, sweet goodness while it’s still around! I whipped up this recipe for spicy coconut shrimp skewers with watermelon and avocado especially for Clean Eating Magazine. The grilled fruit is especially sweet next to the jalapeno-spiked marinade, and if you’ve never tried warm, grilled avocado – you’re in for a mouth-watering treat.
Get the recipe for Thai Grilled Shrimp Skewers with Watermelon & Avocado.
But if you can hang on for a quick second, I have a question for you. In case you missed it, I’m now writing a regular column for Clean Eating where I feature one commonly left-over ingredient with three easy ways to use it. So I ask you – what’s usually hanging around in your fridge that you’re trying to use up? Maybe you’ll see it in an upcoming issue!