A lightly dressed salad of baby greens would complement this entrée nicely; serve rum-drizzled grilled pound cake slices afterward.
Recipe information
Yield
Makes 2 servings; can be doubled
Ingredients
6 large uncooked shrimp, peeled, deveined
3 tablespoons olive oil
4 teaspoons fresh lime juice
2 teaspoons jerk or Caribbean-style seasoning blend
3/4 cup diced cantaloupe
3/4 cup diced honeydew melon
1/4 cup chopped fresh cilantro
1/4 cup diced red onion
4 lime wedges
Preparation
Step 1
Prepare barbecue (medium heat). Toss shrimp, oil, 2 teaspoons lime juice, and jerk seasoning blend in medium bowl. Let marinate 10 minutes.
Step 2
Meanwhile, toss cantaloupe, honeydew, cilantro, red onion, and remaining 2 teaspoons lime juice in medium bowl. Season salsa to taste with salt and pepper.
Step 3
Thread shrimp onto metal skewers. Grill until opaque in center, occasionally brushing with marinade, about 5 minutes. Serve with salsa and lime wedges.
