Jumbo Shrimp with Pepper Salsa

From the food section of my local newspaper.

• Ready In: 14 mins
• Serves: 4

Ingredients

• 32  large raw shrimp, shelled but with tails on
• 1  cantaloupe, seeded and cut into cubes (pineapple could also be used here)

• FOR THE MARINADE

• 2  tablespoons lime juice
• 1  teaspoon  chopped garlic
• 1  teaspoon  chopped ginger

• FOR THE SALSA

• 6  medium tomatoes, chopped
• 1  small red onion, minced
• 1  red bell pepper, seeded and chopped
• 1  teaspoon  chopped garlic
• 1  green chili pepper, deveined,seeded and chopped fine
• 2  tablespoons lime juice
• 2  tablespoons  chopped cilantro
•  salt and pepper

Directions

1. If using a broiler, preheat to high.
2. If cooking on BBQ, start it up!
3. Soak 8 bamboo skewers in cold water so they won't burn.
4. Combine all ingredients for the marinade.
5. Add the shrimp and stir to coat them completely.
6. Cover and chill while preparing the salsa.
7. Mix together all salsa ingredients and season with salt and pepper.
8. Thread the cubes of melon onto 8 UNSOAKED skewers and set aside on serving tray.
9. Thread 4 shrimp onto each of the soaked skewers, piercing them through both ends.
10. This way should help keep them flat.
11. Broil 4 inches from the heat until pink, turning them once.
12. Or cook on BBQ, turning once until pink.
13. This should only take 3-4 minutes.
14. Move cooked shrimp to serving tray with the melon.
15. Serve with salsa on the side.
16. ENJOY!