Grilled Shrimp with Cantaloupe Salsa
This salsa is the perfect complement to any kind of grilled seafood, but it can also stand on its own served with tortilla chips.
Ingredients
Salsa
- 2 cups cantaloupe, finely diced
- 1 firm but ripe avocado, pitted, pealed, and finely diced
- 1 red bell pepper, stem and seeds removed, finely diced
- ¼ cup minced red onion
- 1/8 cup chopped cilantro
- 1 small jalapeno, seeded and finely diced
- 4 tablespoons fresh lime juice
- ½ teaspoon kosher salt
- ¼ teaspoon fresh ground black pepper
Shrimp
- 24 large shrimp, peeled and deveined
- ¼ cup olive oil
- 1 tablespoon fresh lime juice
- 1 teaspoon grated fresh ginger
- ½ teaspoon kosher salt
- ¼ teaspoon fresh ground black pepper
Combine all salsa ingredients in a medium bowl and set aside.
Combine shrimp, olive oil, lime juice, ginger, salt and pepper and let marinate while grill heats to medium.
Thread shrimp on metal or soaked bamboo skewers.
Grill shrimp three minutes per side until cooked through and nicely pink.
Remove shrimp from skewers and serve topped with salsa.
