Grilled Shrimp with Melon & Pineapple Salsa
"Grilled shrimp is perfectly accented by this light, summery pineapple-melon salsa. The flavors are bright and fresh, just right for a hot day. Use just one melon or any combination of melons—including watermelon—for the versatile salsa. For best flavor marinate the shrimp overnight. Make Ahead Tip: Marinate the shrimp (Step 1) for up to 24 hours. Cover and refrigerate the salsa (Step 2) for up to 4 hours. | Equipment: Four 8- to 10-inch skewers..."
INGREDIENTS
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1 pound raw shrimp (16-20 per pound), peeled and deveined (see Note)
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2 tablespoons canola oil, divided
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2 teaspoons finely grated fresh ginger, divided
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2 teaspoons minced seeded jalapeño, divided
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2 cups finely diced firm ripe melon
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1 cup finely diced fresh pineapple
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1/4 cup finely diced red bell pepper
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1/4 cup finely diced green bell pepper
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1/4 cup finely diced red onion
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3 tablespoons rice vinegar
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2 tablespoons finely chopped fresh mint, plus 4 sprigs for garnish
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1/2 teaspoon kosher salt
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4 large lettuce leaves, such as Boston, romaine or iceberg
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4 lime wedges
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Note: To devein shrimp, use a paring knife to make a slit along the length of the shrimp. Under running water, remove the tract with the knife tip.
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