GRILLED SHRIMP WITH FRESH
FRUIT SALSA
Serves: 4
Difficulty Level: 2 (of 5) Prep Time: 15 Minutes Ready In: < 30 Minutes
INGREDIENTS:
• 1 pound raw
shrimp (16-20 per pound)
• 2 tablespoons canola oil, divided
• 2 teaspoons finely grated fresh ginger, divided
• 2 teaspoons minced seeded jalapeño, divided
• 2 cups finely diced firm ripe melon
• 1 cup finely diced fresh pineapple
• 1/4 cup finely diced red bell pepper
• 1/4 cup finely diced green bell pepper
• 1/4 cup finely diced red onion
• 3 tablespoons rice vinegar
• 2 tablespoons finely chopped fresh mint, plus 4 sprigs for garnish
• 1/2 teaspoon kosher salt
• 4 large lettuce leaves, such as Boston, romaine or iceberg
• 4 lime wedges
PROCEDURE:
• Combine shrimp, 1 tablespoon oil, 1 teaspoon ginger and 1 teaspoon jalapeño
in a medium bowl. Cover and refrigerate for 4 hours or up to 24 hours.
• Combine melon, pineapple, red and green bell pepper, onion, vinegar, chopped
mint and salt in a large bowl with the remaining 1 tablespoon oil, 1 teaspoon
ginger and 1 teaspoon jalapeño. 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.
Enjoy!
CHEF PHIL
