Grilled Shrimp with Melon & Pineapple Salsa
Grilled shrimp is perfectly accented by this light, summery pineapple-melon salsa. The flavors are bright and fresh, just right for a hot day. Use just one melon or any combination of melons — including watermelon — for the versatile salsa. For best flavor marinate the shrimp overnight.
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Ingredients
- 1 pound of raw shrimp 16-20 per pound, peeled and deveined (see Note)
- 2 tablespoons of Olive Oil Marketplace Roasted Chili Olive Oil purchase here, divided
- 2 teaspoons of Olive Oil Marketplace White Jalapeno Lime Balsamic purchase here, divided
- 2 cups of finely diced firm ripe melon
- 1 cup of finely diced fresh pineapple
- 1/4 cup of finely diced red bell pepper
- 1/4 cup of finely diced green bell pepper
- 1/4 cup of finely diced red onion
- 2 tablespoons of Olive Oil Marketplace White Honey Ginger Balsamic purchase here
- 2 tablespoons of finely chopped fresh mint plus 4 sprigs for garnish
- 1/2 teaspoon of kosher salt
- 4 large lettuce leaves such as romaine or iceberg
- 4 lime wedges
Instructions
- Combine shrimp, 1 tablespoon Roasted Chili Olive Oil, 1 teaspoon White Jalapeno Lime Balsamic in a medium bowl. Cover and refrigerate for 4 hours or up to 24 hours.
- Combine melon, pineapple, red and green bell pepper, onion, White Honey Ginger Balsamic, chopped mint and salt in a large bowl with the remaining 1 tablespoon Roasted Chili Olive Oil, 1 teaspoon White Jalapeno Lime Balsamic.
- Refrigerate until cold, about 30 minutes or up to 4 hours.
- About 20 minutes before serving, preheat grill to high.
- Thread the shrimp onto skewers, piercing each twice, once through the tail end and once near the head end.
- Grill the shrimp until pink and just cooked through, 2 to 3 minutes per side.
- When cool enough to handle, slide the shrimp off the skewers.
- To serve, arrange one large lettuce leaf on each dinner plate. Spoon salsa onto the lettuce and top with shrimp.
- Garnish each serving with a lime wedge and a mint sprig, if using.
Note: To devein shrimp, use a paring knife to make a slit along the length of the shrimp. Under running water, remove the tract with the knife tip.
Make Ahead Tip:
- Marinate the shrimp (Step 1) for up to 24 hours. Cover and refrigerate the salsa (Step 2) for up to 4 hours.
Notes
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