Prep 2 hrs 30 mins
Cook 5 mins
This dish is always a hit with our guests both as an appetizer or as the entree. It's mild so if you want to spice it up, go for it. I like to use honeydew but by all means use your favorite. This salsa is also great on salmon. The recipe is easily increased; just multiply the ingredients by the number of pounds of prawns you want to serve.
- 1 1⁄2 cups honeydew melon, diced
- 1⁄2 cup fresh pineapple, diced (for additional flavor, lightly oil and grill the pineapple before cutting it up)
- 1 teaspoon serrano chili, seeded and minced
- 1⁄4 cup red onion, diced
- 2 tablespoons olive oil
- 1⁄2 teaspoon garlic, minced
- 1 tablespoon raspberry vinegar or 1 tablespoon other fruit vinegar
- 1 tablespoon fresh lime juice
- 1⁄2 teaspoon honey
- salt and pepper
- 1⁄3 cup olive oil
- 1 teaspoon garlic, minced
- 1 tablespoon scallion, minced
- 1⁄2 teaspoon fresh oregano, chopped or 1⁄4 teaspoon dried oregano
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon red chili pepper flakes
- 2 tablespoons dry white wine
- 1 lb large shrimp, peeled and deveined (16-20 prawns)
- 2 tablespoons cilantro leaves, finely chopped
- Melon Salsa: Combine melon, pineapple,chile and onion; whisk oil, garlic, vinegar, lemon juice and honey; pour over fruit mixture and add salt and pepper to taste.
- Marinade: Whisk all ingredients together and pour into plastic bag with prawns; marinate 2 hours and no longer in refrigerator.
- Grill or broil, 1-2 minutes on each side until pink but still a bit transparent in the center.
- Spoon salsa on plates, arrange prawns on top and garnish with cilantro.