By Whitney Donohue
Spicy Grilled Shrimp with Cantaloupe and Watermelon Salsa Wrapped in a Flour Tortilla. YUM!
Dave Sterling’s melons are incredibly flavorful, and you could really just chill them and eat up. But the melons are so tasty that I thought it would be fun to try something different with them as well. I really wanted the melons to have a starring role in dinner, so I created this melon salsa, which is sweet and spicy at the same time. Paired with the spicy grilled shrimp, the melon really stands out but doesn’t overwhelm.
Spicy Shrimp Tacos with Melon Salsa
Serves 4 (with salsa left for chips)
Spicy Shrimp Tacos
- 1 lb shrimp, shelled and deveined
- ½ tsp salt
- 1 tsp chili powder
- 1/8 tsp ground red pepper
- ½ tsp dried oregano
- ½ tsp ground cumin
- ½ tsp minced garlic
- 2 tbsp olive oil
- Flour or corn tortillas
- Melon Salsa (see below)
Mix all ingredients except tortillas together in a bowl. Cover and refrigerate for at least an hour. Assemble Melon Salsa.
Preheat grill to medium heat. Place shrimp on skewers. Grill shrimp 3-4 minutes on each side, until cooked through. Remove shrimp from skewers. To assemble: Place 3-4 shrimp in flour tortilla. Spoon salsa over top of shrimp. Enjoy.
Melon Salsa
- 2 cups watermelon, diced into ¼” cubes
- 2 cups cantaloupe, diced into ¼” cubes
- 1 tsp salt
- ½ medium red onion, diced (about ½ cup)
- 1 jalapeno, seeded and deveined, finely chopped
- 1 handful of cilantro, chopped
- 2 limes, juiced (1/4-1/3 cup)
Place diced melons in a strainer over a bowl or in the sink. Sprinkle with salt. Let the melons drain for about 30 minutes. Place remaining ingredients in a bowl and mix. Add drained melon and refrigerate.
