Saturday, June 28, 2014

Saturday Recipe

I thought this recipe sounded very summery and refreshing.

Grilled Shrimp with Melon and Pineapple Salsa

Source: © EatingWell Magazine

4 servings

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 flavour marinate the shrimp overnight. Rec Image

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. |

INGREDIENTS
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

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.

DIRECTIONS

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.

Have a great weekend
Jo

10 comments:

  1. Hi Jo - this would be delicious .. and certainly something I'd happily make and eat .. love different types of fish with colourful tasty salads ... cheers Hilary

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    1. Thanks Hilary, wish I had the fruit handy right now. Maybe during the week.

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  2. I miss being able to eat shrimp but the rash just isn't worth it.

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    1. I guess not. Is there nothing they can do about it?

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  3. Looking delicious and healthy. Have a lovely weekend.

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  4. This one includes some of my favorite things, and I love the shrimp-fruit combination.
    Be well, Jo.

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    1. Glad you like it Robyn. Thanks for the good wishes. Same to you.

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  5. A great lightish, healthy recipe Jo! Thank you :)

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    1. Should be right up your street Pinky.

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