Jumbo Shrimp with Pepper Salsa

Name: Jumbo Shrimp with Pepper Salsa
Prep time: 10 min
Cook time: 4 min
Total time: 14 min
Yield: 4 serving(s)
Ingredients: 32 large raw shrimp, shelled but with tails on; 1 cantaloupe, seeded and cut into cubes (pineapple could also be used here); 2 tablespoons lime juice; 1 teaspoon chopped garlic; 1 teaspoon chopped ginger; 6 medium tomatoes, chopped; 1 small red onion, minced; 1 red bell pepper, seeded and chopped; 1 teaspoon chopped garlic; 1 green chili pepper, deveined,seeded and chopped fine; 2 tablespoons lime juice; 2 tablespoons chopped cilantro; salt and pepper

Submitted by Bekah

"From the food section of my local newspaper."

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Ready In:: 14mins
Ingredients:: 13
Serves:: 4

ingredients

32 large raw shrimp, shelled but with tails on
1 cantaloupe, seeded and cut into cubes (pineapple could also be used here)
FOR THE MARINADE
2 tablespoons lime juice
1 teaspoon chopped garlic
1 teaspoon chopped ginger
FOR THE SALSA
6 medium tomatoes, chopped
1 small red onion, minced
1 red bell pepper, seeded and chopped
1 teaspoon chopped garlic
1 green chili pepper, deveined,seeded and chopped fine
2 tablespoons lime juice
2 tablespoons chopped cilantro
salt and pepper

directions

If using a broiler, preheat to high.
If cooking on BBQ, start it up!
Soak 8 bamboo skewers in cold water so they won't burn.
Combine all ingredients for the marinade.
Add the shrimp and stir to coat them completely.
Cover and chill while preparing the salsa.
Mix together all salsa ingredients and season with salt and pepper.
Thread the cubes of melon onto 8 UNSOAKED skewers and set aside on serving tray.
Thread 4 shrimp onto each of the soaked skewers, piercing them through both ends.
This way should help keep them flat.
Broil 4 inches from the heat until pink, turning them once.
Or cook on BBQ, turning once until pink.
This should only take 3-4 minutes.
Move cooked shrimp to serving tray with the melon.
Serve with salsa on the side.
ENJOY!

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Reviews

It's OK. The shrimp have a very nice flavor after they are marinated. I at them plain because the salsa flavor overwhelmed the shrimp to the point that you could not taste them. The salsa was fine, but it makes enough to feed an army. Also, we just served the cantaloupe on the plate and not on separate skewers, since it wasn't cooked.

Paris D
Love the simplicity of the marinade - doesn't overpower the taste of the shrimp but enhances it. Salsa very tasty I used hot Banana Peppers and it was hot but good. I confess I did not do the cataloupe skewers I enjoy it too much cold. The secret for the prawns is not to overcook them as you said just cook them until they turn pink Thanks Bekah826 for a lovely shrimp recipe.

Bergy