Origin Watermelon Martini

A playful twist on the classic vodka martini, this fruity version became popular in upscale bars and beach lounges during the early 2000s cocktail renaissance. Today, it’s a go-to summer favorite.

What I Love About This Recipe

It’s fresh and hydrating, with just the right balance of sweetness and citrus. Plus, it’s stunning in a glass — pale pink with a vibrant, cooling vibe that makes it perfect for summer parties or solo wind-downs.

Also Read : Chickpea Tikka Masala

Watermelon Martini

Recipe by RecipeWikkiCourse: Desserts

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

170

kcal

Ingredients

• 2 oz vodka

• 1 oz fresh lime juice

• 1 oz simple syrup (adjust to taste)

• ½ cup fresh watermelon chunks (seedless)

• Ice

• Garnish: watermelon wedge or mint sprig

Directions

• Muddle the watermelon chunks in a cocktail shaker until fully juiced.
• Add vodka, lime juice, simple syrup, and a handful of ice.
• Shake vigorously for 15 seconds until well chilled.
• Strain into a chilled martini glass.
• Garnish with a mini wedge of watermelon or a mint sprig. Serve immediately.

Notes

• For an extra chill factor, freeze watermelon chunks and skip the ice.
• Add a splash of triple sec or elderflower liqueur for floral complexity.
• Rim the glass with sugar for a fancier presentation.

The post Watermelon Martini appeared first on RecipeWikki.

Origin Marinated Shrimp & Succotash Toasts

Succotash is a traditional Native American dish typically made with corn and lima beans. This recipe adds a modern twist by pairing it with marinated shrimp and serving it on crusty toast — a fusion of Southern flavors and coastal charm.

Why You’ll Love This Recipe

It’s light but satisfying, easy to prep ahead, and bursting with textures and colors. The shrimp bring a zingy punch, while the succotash adds a sweet and savory crunch. Great for parties or an upscale lunch!

Also Read : Mapo Tofu

Marinated Shrimp & Succotash Toasts

Recipe by RecipeWikki

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

250

kcal

Ingredients

• ½ lb (225g) medium shrimp, peeled and deveined

• 1 tbsp olive oil

• Juice of 1 lime

• 1 garlic clove, minced

• Salt and pepper to taste

• ½ tsp smoked paprika (optional)

• ½ cup corn kernels (fresh, canned, or frozen)

• ½ cup lima beans or edamame, cooked

• ½ cup cherry tomatoes, halved

• ¼ red bell pepper, finely chopped

• 2 tbsp red onion, finely diced

• 1 tbsp olive oil

• Salt and pepper to taste

• Fresh herbs like basil or parsley, chopped

• 4–6 slices of crusty bread (baguette or sourdough), toasted

• Optional: a smear of ricotta, goat cheese, or avocado for extra creaminess

Directions

• Marinate the shrimp: In a bowl, mix shrimp with olive oil, lime juice, garlic, smoked paprika, salt, and pepper. Let sit for at least 15 minutes in the fridge.
• Cook the shrimp: Heat a skillet over medium heat and cook shrimp 2–3 minutes per side until pink and opaque. Set aside.
• Prepare the succotash: In a bowl, mix corn, lima beans, tomatoes, bell pepper, onion, olive oil, and herbs. Season with salt and pepper.
• Assemble the toasts:
• Toast bread slices until golden and crisp.
• Optionally, spread a thin layer of ricotta, goat cheese, or avocado on each slice.
• Top with a generous spoonful of succotash.
• Place 2–3 shrimp on top.
• Serve immediately, garnished with extra herbs or a drizzle of olive oil if desired.

Notes

• Make the shrimp and succotash ahead of time and assemble just before serving.
• For a smoky touch, grill the shrimp and bread instead of pan-cooking.
• Can also be served as a deconstructed salad without the toast.

The post Marinated Shrimp & Succotash Toasts appeared first on RecipeWikki.