Grilled Shrimp With Melon-Pineapple Salsa Recipe

Name: Grilled Shrimp With Melon-Pineapple Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound extra-large shrimp (16 to 20 per pound); 1/4 cup light olive oil; 2 teaspoons minced or pressed garlic; 1 tablespoon minced green onion, both white and green parts; 1/2 teaspoon finely chopped fresh oregano or 1/4 teaspoon dried; 1/2 teaspoon kosher or sea salt; 1/4 teaspoon red pepper flakes; 3 tablespoons dry white wine; Melon-Pineapple Salsa (recipe follows); 1 small ripe avocado, peeled, pitted, and cut into fans; Fresh cilantro sprigs for garnishing; 1 cup diced melon; 1 cup diced fresh pineapple (see Note); 1/2 teaspoon seeded and minced serrano chile; 1 tablespoon finely diced sweet red onion; 1 tablespoon olive oil; 2 tablespoons fresh lime or lemon juice; 2 teaspoons honey; 2 teaspoons chopped fresh cilantro; Kosher or sea salt and freshly ground pepper

Servings: persons

1 pound extra-large shrimp (16 to 20 per pound)
1/4 cup light olive oil
2 teaspoons minced or pressed garlic
1 tablespoon minced green onion, both white and green parts
1/2 teaspoon finely chopped fresh oregano or 1/4 teaspoon dried
1/2 teaspoon kosher or sea salt
1/4 teaspoon red pepper flakes
3 tablespoons dry white wine
Melon-Pineapple Salsa (recipe follows)
1 small ripe avocado, peeled, pitted, and cut into fans
Fresh cilantro sprigs for garnishing
1 cup diced melon
1 cup diced fresh pineapple (see Note)
1/2 teaspoon seeded and minced serrano chile
1 tablespoon finely diced sweet red onion
1 tablespoon olive oil
2 tablespoons fresh lime or lemon juice
2 teaspoons honey
2 teaspoons chopped fresh cilantro
Kosher or sea salt and freshly ground pepper

1
Shell and devein the shrimp, leaving the tails on.
2
Whisk together the olive oil, garlic, green onion, oregano, salt, pepper flakes, and wine and marinate the shrimp for a maximum of 2 hours, covered, in the refrigerator.
3
Skewer the shrimp together, if desired, to facilitate turning them during grilling.
4
Grill or broil the shrimp quickly, about 1 to 2 minutes per side, until they just turn pink.
5
Be careful not to overcook.
6
Shrimp should remain slightly transparent in the middle.
7
Divide the Melon-Pineapple Salsa among plates and place the shrimp attractively on top, along with the avocado and cilantro.
8
For the salsa:
9
In a medium bowl, carefully stir together the melon, pineapple, chile, and red onion.
10
In a small bowl, whisk together the olive oil, lime juice, and honey and pour over the fruit mixture.
11
Gently stir in the chopped cilantro.
12
Season to taste with salt and pepper.

327

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 pound extra-large shrimp (16 to 20 per pound), 1/4 cup light olive oil, 2 teaspoons minced or pressed garlic, 1 tablespoon minced green onion, both white and green parts, and more.

Yes, Grilled Shrimp With Melon-Pineapple Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Shrimp With Melon-Pineapple Salsa

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