Recipe: Jumbo Shrimp with Pepper Salsa

JUMBO SHRIMP WITH PEPPER SALSA

32 raw jumbo shrimp, shelled, but with tails left on
1 cantaloupe melon, seeded and cut into cubes
FOR THE MARINADE:
2 tablespoons fresh lime juice
1 teaspoon chopped garlic
1 teaspoon chopped ginger
FOR THE SALSA:
6 vine-ripened tomatoes, chopped
1 small red onion, minced
1 red bell pepper, seeded and chopped
1 teaspoon chopped garlic
1 fresh green chili, deveined, seeded and finely chopped
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
Salt and freshly ground black pepper, to taste
Shredded scallions

Preheat the broiler to high. Soak eight bamboo skewers in cold water (this will prevent them from burning under the broiler).

Combine all the ingredients for the marinade in a shallow dish. Add the shrimp and stir to coat with the marinade. Cover and chill while preparing the salsa.

Mix together all the salsa ingredients and season with salt and pepper to taste.

Thread the cubes of melon onto eight unsoaked wooden skewers and place on a serving dish; set aside.

Thread four shrimp onto each of the soaked skewers, piercing them through both ends (this will help keep them flat).

Broil 4 inches from the heat until the shrimps are pink, turning them once, 3 to 4 minutes; do not overcook or they will be tough.

TO SERVE:
Garnish the salsa with the shredded scallions. Place the shrimp kebabs on the serving dish with the melon. Serve with the salsa alongside.

Servings: 4
Source: Reader's Digest Low-Calorie Cookbook