Grilled Shrimp with Melon & Pineapple Salsa

Servings: 4

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.

CLICK HERE or the highlighted products within the recipe to order products suggested for recipe.

Ingredients

Instructions

  1. 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.
  2. 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.
  3. Refrigerate until cold, about 30 minutes or up to 4 hours.
  4. About 20 minutes before serving, preheat grill to high.
  5. Thread the shrimp onto skewers, piercing each twice, once through the tail end and once near the head end.
  6. Grill the shrimp until pink and just cooked through, 2 to 3 minutes per side.
  7. When cool enough to handle, slide the shrimp off the skewers.
  8. To serve, arrange one large lettuce leaf on each dinner plate. Spoon salsa onto the lettuce and top with shrimp.
  9. 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:
  1. Marinate the shrimp (Step 1) for up to 24 hours. Cover and refrigerate the salsa (Step 2) for up to 4 hours.

Notes

CLICK HERE or the highlighted products within the recipe to order products suggested for recipe.

https://oliveoilmarketplace.com/grilled-shrimp-with-melon-pineapple-salsa/