Key Lime Grilled Shrimp over Melon & Pineapple Salsa
- 1 pound raw shrimp (16-20 per pound), peeled and deveined
- 2 tablespoons canola oil, divided
- 2 tablespoons mango pepper jam
- 2 teaspoons minced, seeded jalapeño, divided
- 2 cups finely diced firm-ripe cantaloupe
- 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
- 1 tablespoon honey
- 2 tablespoons finely chopped fresh lemon verbena plus 4 sprigs for garnish
- 1/2 teaspoon sea salt
- dash of pepper
- 4 large lettuce leaves, such as Boston, Romaine or iceberg
- 4 key lime wedges
Combine with shrimp, 1 tablespoon oil, 1 tablespoon pepper jam, and 1 teaspoon minced 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, honey, lemon verbena sea salt & pepper in a large bowl with the remaining 1 tablespoon oil, and 1 teaspoon jalapeño. Refrigerate until cold, about 30 minutes or overnight. 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 and garnish each serving with a key lime wedge and lemon verbena leaves.
Serves 4
Submitted by Kathy Rohrbaugh, Shrewsbury