Ingredients
1 pound(s) (16-20 per pound) raw shrimp, peeled and deveined (see Tips & Techniques)
2 tablespoon(s) canola oil, divided
2 teaspoon(s) finely grated fresh ginger, divided
2 teaspoon(s) minced seeded jalapeño, divided
2 cup(s) finely diced firm ripe melon
1 cup(s) finely diced fresh pineapple
1/4 cup(s) finely diced red bell pepper
1/4 cup(s) finely diced green bell pepper
1/4 cup(s) finely diced red onion
3 tablespoon(s) rice vinegar
2 tablespoon(s) finely chopped fresh mint, plus 4 sprigs for garnish
1/2 teaspoon(s) kosher salt
4 large lettuce leaves, such as Boston, romaine, or iceberg
4 lime wedges
Directions
Combine shrimp, 1 tablespoon oil, 1 teaspoon ginger, and 1 teaspoon jalapeño in a medium bowl.
Cover and refrigerate for 4 hours or up to 24 hours.
Combine melon, pineapple, red and green bell pepper, onion, vinegar, chopped mint,
and salt in a large bowl with the remaining 1 tablespoon oil, 1 teaspoon ginger, and 1 teaspoon jalapeño.
Refrigerate until cold, about 30 minutes or up to 4 hours.
About 20 minutes before serving, preheat grill to high.
Thread the shrimp onto skewers, piercing each twice, once through the tail end and once near the head end.
Grill the shrimp until pink and just cooked through, 2 to 3 minutes per side.
When cool enough to handle, slide the shrimp off the skewers.
To serve, arrange one large lettuce leaf on each dinner plate.
Spoon salsa onto the lettuce and top with shrimp.
Garnish each serving with a lime wedge and a mint sprig, if using.
The Mediterranean Diet- Healthy Diet & Recipes. Centuries Of Verification And Its Tasty.
