CookingLight diet CookingLight diet
Greg DuPree
Active Time
25 Mins
Total Time
25 Mins
Yield
Serves 4 (serving size: 1 skewer with 8 oz. melon [18 melon balls])

The shrimp is balanced with slight sweetness, bitter char, and tangy lime—a combination that complements the refreshing melon. Pick the ripest melons you can find; they should be firm but slightly soft and fragrant, especially near the stem end. Round out this dinner with your favorite grain or the Herb-Scented Rice Salad.
 

Gina Homolka is the founder of skinnytaste.com and @skinnytaste.

How to Make It

Step 1

Prepare the honey-lime glaze: Combine lime juice and honey in a bowl; set aside.

Step 2

Prepare the melon salad: Using a 1 1/4-inch melon baller, scoop 24 balls of honeydew, 24 balls of cantaloupe, and 24 balls of watermelon, and transfer to a large bowl. Add lime zest, lime juice, and mint; toss to combine. Cover and chill until ready to eat.

Step 3

Prepare the shrimp: Preheat a grill to high (450°F to 550°F), or heat a grill pan over high. Thread 6 shrimp onto each of 4 skewers. Grill shrimp until opaque, about 2 minutes per side. Brush both sides of shrimp with honey-lime glaze, and cook 15 more seconds per side.

Step 4

Divide melon salad among 4 bowls, and serve with shrimp skewers.

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