Grilled Shrimp with Melon & Pineapple Salsa
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.
Equipment: Four 8- to 10-inch skewers
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.
1 fruit, 2 1/2 lean meat, 1 fat