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Grilled Chili Shrimp with Peach Honeydew Salsa

Photo by: Joseph De Leo
Comments: 1
 

Recipe

Yield: Serves 6 to 8

Ingredients

  • 4 tablespoons seasoned rice vinegar
  • 2 tablespoons fresh lemon juice
  • 4 tablespoons minced cilantro
  • 2 tablespoons vegetable oil
  • 1 tablespoon honey
  • Salt and pepper to taste
  • 18 to 24 raw shrimp, (13 to 15 per pound), cleaned with tails on
  • 1-½ cups finely diced honeydew melon
  • 1-½ cups finely diced peeled firm-ripe peaches

Directions

1. In a small bowl combine the vinegar, lemon juice and cilantro. Remove half to a small bowl and set aside. Add the oil, honey and a bit of salt to the remaining vinegar mixture and pour over the shrimp, tossing to coat. Cover and refrigerate shrimp for 1 to 3 hours. Remove, shrimp from marinade and thread on skewers. Grill shrimp for 3 to 4 minutes per side or until just cooked through.

2. In a medium bowl toss together the melon, peaches and remaining vinegar mixture, seasoning to taste with salt and pepper. Cover and chill salsa up to 2 hours. Serve shrimp on a bed of salsa.


© 2005 Phillis M. Carey
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 8 and includes 1/8 teaspoon of added salt per serving. Nutritional information is based on using 18 shrimp.

78kcal (4%)
12mg (1%)
10mg (16%)
15mcg RAE (0%)
161mg
11mg
3g
7g
1g
8g
21mg (7%)
317mg (13%)
0g (1%)
4g (6%)
0mg (3%)
 

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  • sandiegocook

    08.15.13 Flag comment

    And you call this Chili Shrimp because???????? Looks like something ingredient is missing!

 

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