Grilled Marinated Prawns With Melon Salsa
From Fetzer Vineyards.
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| Preheat: ° | Yield: 4-6 servings | |
| Prep: 0:00 | Wait: 0:00 | Cook: 0:00 |
Ingredients
Shrimp
- 1 lb 16-20 Shrimp
- 1/3 cup Olive Oil
- 1 tsp finely minced Garlic
- 1 Tbsp finely minced Scallions
- 1/2 tsp finely chopped fresh Oregano (or 1/4 tsp dried)
- 1/2 tsp Salt
- 1/4 tsp Crushed Red Pepper
- 2 Tbsp dry White Wine
- Fresh Cilantro (optional, for garnish)
- 1 Avocado, sliced (optional, for garnish)
- 1 1/2 cups diced Melon
- 1/2 cup diced fresh Pineapple*
- 1 tsp seeded and minced Serrano Chile
- 1/4 cup finely diced Red Onion
- 2 Tbsp Olive Oil
- 1/2 tsp finely minced Garlic
- 1 Tbsp raspberry or other fruit Vinegar
- 1 Tbsp fresh Lemon or Lime Juice
- 1/2 tsp Honey
- Salt and freshly ground White Pepper, to taste
Directions
Marinate Shrimp
- Peel and devein the shrimp, leaving the tails on.
- Whisk the remaining ingredients together and marinate the shrimp for 2 hours in the refrigerator. Be careful not to over-marinate.
- Gently combine the melon, pineapple, chile and onion in a bowl.
- Whisk the oil, garlic, vinegar, lemon juice and honey together in a separate bowl. Taste and correct the seasoning
- Just before serving, drizzle the oil mixture over the fruit and gently toss to combine.
Cook Shrimp
- Skewer the shrimp and grill or broil 1-2 minutes per side until they just begin to turn pink. Be careful not to overcook. Prawns should remain slightly transparent in the middle(?).
- Divide the salsa between the plates and arrange shrimp on top of salsa.
- Garnish with cilantro sprigs and avocado slices if desired.
Notes
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