Grilled Marinated Prawns with Melon Salsa
- Ready In:
- 2hrs 35mins
- Ingredients:
- 19
- Serves:
-
4
ingredients
-
Melon Salsa
- 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
-
Marinade
- 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)
-
Garnish
- 2 tablespoons cilantro leaves, finely chopped
directions
- 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.
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RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving.
I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.
Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.