Grilled Shrimp with Melon & Pineapple Salsa
From EatingWell: July/August 2009
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.
- 1 pound raw shrimp, (16-20 per pound), peeled and deveined (see Note)
- 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
- 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.
Tips & Notes
- 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.
Per serving: 211 calories; 8 g fat (1 g sat, 5 g mono); 168 mg cholesterol; 16 g carbohydrates; 0 g added sugars; 19 g protein; 2 g fiber; 352 mg sodium; 501 mg potassium.
Nutrition Bonus: Vitamin C (97% daily value), Vitamin A (24% dv), Iron (20% dv).
Carbohydrate Servings: 1
Exchanges: 1 fruit, 2 1/2 lean meat, 1 fat
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- July/August 2009