Grilled Chili Shrimp with Peach Honeydew Salsa

1. 1

   In a small bowl combine the vinegar, lemon juice and cilantro.

2. 2

   Remove half to a small bowl and set aside.

3. 3

   Add the oil, honey and a bit of salt to the remaining vinegar mixture and pour over the shrimp, tossing to coat.

4. 4

   Cover and refrigerate shrimp for 1 to 3 hours.

5. 5

   Remove, shrimp from marinade and thread on skewers.

6. 6

   Grill shrimp for 3 to 4 minutes per side or until just cooked through.

7. 7

   In a medium bowl toss together the melon, peaches and remaining vinegar mixture, seasoning to taste with salt and pepper.

8. 8

   Cover and chill salsa up to 2 hours.

9. 9

   Serve shrimp on a bed of salsa.

* Per serving · 4 servings · Values may vary.