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Grilled Chili Shrimp with Peach Honeydew Salsa

Updated February 23, 2016
(1 Votes)

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Cookbook

Fast and Fabulous Entertaining Menus

Published by Spoon and Whisk Productions

This image courtesy of Joseph DeLeo

Serves6 to 8

Cooking Methodgrilling

CostModerate

Easy

Total Timeunder 2 hours

Kid FriendlyYes

OccasionCasual Dinner Party

Recipe Courseappetizer, main course

Dietary Considerationegg-free, gluten-free, lactose-free, peanut free, soy free, tree nut free

Equipmentgrill

Mealdinner

Moodfestive

Taste and Texturefruity, herby, savory, tangy

Type of Dishskewer

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

Instructions

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.

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.

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

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