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Photo by: Joseph De Leo
In this dish, the shrimp can be served warm right off the grill or at room temperature and included as part of a summer buffet. You can either shell the shrimp as suggested or grill them with the shell on, which I think adds a lot of flavor. To grill with shell on, simply take a pair of scissors and snip the shell along the back so that you can remove the intestinal vein.
Shell and devein the shrimp, leaving the tails on. 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. Skewer the shrimp together, if desired, to facilitate turning them during grilling.
Grill or broil the shrimp quickly, about 1 to 2 minutes per side, until they just turn pink. Be careful not to overcook. Shrimp should remain slightly transparent in the middle. Divide the Melon-Pineapple Salsa among plates and place the shrimp attractively on top, along with the avocado and cilantro.
For the salsa:
In a medium bowl, carefully stir together the melon, pineapple, chile, and red onion. In a small bowl, whisk together the olive oil, lime juice, and honey and pour over the fruit mixture. Gently stir in the chopped cilantro. Season to taste with salt and pepper.
The sweet shrimp and fruity Melon-Pineapple Salsa mirror beautifully wines like California and German Rieslings and Gewûrztraminers, French Chenin Siancs, and California white Zinfandel, all of which have similar fresh fruit flavors and sweetness.
For additional flavor, lightly oil and grill thick slices of pineapple before cutting it up.
Nutrients per serving (% daily value)
This recipe serves 6, and includes 1/8 teaspoon of added salt per serving.