Summer is coming to a close, but there is still enough good grilling weather left to try out this yummy shrimp and salsa dish. Its light and fresh and takes advantage of all the sweet delicious melons that are abundant in the market. The salsa is good with any fish but I particularly like it with grilled shrimp. The crispiness of the shrimp and the sweetness of the salsa marry well. Enjoy it with a Pouilly Fuissé and you have another beautiful summer evening to remember.
2 Servings
Shrimp Marinade
- 12 medium peeled raw shrimp prawns
- 2 tablespoons chopped Italian parsley
- 1 fresh lemon – juice only
- 1 tablespoon extra-virgin olive oil
- pinch of course sea salt
- Combine all ingredients and coat shrimp evenly. Let stand 15 – 30 minutes. Make the salsa while the shrimp is marinating.
- Remove shrimp from marinade and grill on medium high heat until opaque – about 1 minute each side depending on the heat of your grill.
Salsa
- ¾ cup watermelon
- ¾ cup cantaloupe
- ¾ cup English or Parisian cucumber
- 1 small heirloom tomato
- 2 tablespoons celery
- 2 tablespoons chives
- 2 tablespoons Italian parsley
- 2 teaspoons fresh tarragon
- 1 tablespoon lemon juice
- 1 tablespoon lime juice
- pinch of course sea salt
- Prepare with bowl large enough for all the salsa.
- Chop melon into bit size chunks.
- Peel cucumber with vegetable peeler – if using small Parisian cucumber, the peels does not need to be removed. Medium chop.
- Fine chop celery, chives, parsley and tarragon.
- Place all ingredients in the bowl, add citrus and sea salt and toss. Let sit for 5 or 10 minutes and then adjust seasoning to your liking.
- Serve in the center of the plate with the grilled shrimp on top. Serve with some crusty hot sweet French bread and the wine.