Cantaloupe Melon Salad with Grilled Shrimp
Cantaloupe Melon Salad with Grilled Shrimp
Garnish:
- 1/2 cup chopped pecans
- 1 tbsp water
- 1 tbsp brown sugar
Vinaigrette:
- 2 tbsp lemon juice
- 5 tbsp olive oil
- 3 tsp brown sugar
- 1 tsp finely chopped Serrano chili
- Salt and black pepper
Salad:
- 1/2 Cantaloupe melon
- 1/2 pound shrimp, peeled and deveined
- 1 small cucumber
- 1 Serrano chilli
- 1/2 cup crumbled Feta cheese
Shrimp Marinade:
- 1/4 cup olive oil
- 2 tbsp Tequila
- 1/2 cup diced onion
- 1/4 cup chopped cilantro
- Salt and black pepper
- Juice of I lime
Directions
In a small pan, combine the pecans, water and brown sugar over a medium heat until the sugar has dissolved. Stir and transfer to a plate to cool.
Combine the vinaigrette ingredients in a bowl and whisk until thick and creamy. Set aside in the fridge until needed.
Place the shrimp in a large zip lock bag. Add the olive oil, Tequila, diced onion, chopped cilantro, salt, pepper and lime juice. Shake the bag making sure the shrimp are well coated. (Best done the night before)
Start your grill to a high heat. Using skewers, thread the shrimp onto each skewer. Place the skewers onto the grill and cook for 2 minutes each side. Let rest for 5 minutes.
Using a melon baller or you can chop the melon into 1 inch cubes, place the melon into a bowl.
Peel the cucumber and slice in half length ways discarding the seeds. Slice the melon into thin pieces shaped like a half moon. Add to the melon bowl.
Finely chop the Serrano chili discarding the seeds if you prefer it to be less spicy, and add to the melon.
Roughly chop the shrimp and add to the melon. Pour most of the vinaigrette over the ingredients in the bowl. Add some of the chopped pecans and about 1/4 cup of the crumbled Feta. Toss well.
Serve and garnish with more pecans and Feta on top.
