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.
24 raw jumbo shrimp, peeled and deveined, tails on
4 (10-inch) skewers
Added sugars 4g
Calcium 5% DV
Potassium 13% DV
How to Make It
Prepare the honey-lime glaze: Combine lime juice and honey in a bowl; set aside.
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.
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.
Divide melon salad among 4 bowls, and serve with shrimp skewers.
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