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The FOOD magazine is a community of foodies, bon-vivants, and quite simply food aficionados! The aim is to establish a bridge between readers looking for inspiring recipes and ideas and the content creators who share their creative cooking and expertise with the community. Whether it's your favorite new recipe, cooking hacks, experimental "ethnic" cooking, vegetarian/vegan options, or new grilling techniques... we'll have it here on the FOOD blog!

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Tangy Sweet Shrimp With Honeydew Peach Salsa

Ingredients:

4 Tbsp rice vinegar

2 Tbsp fresh lemon juice

4 Tbsp finely chopped cilantro

1 1/2 cups finely diced honeydew melon

1 1/2 cups finely diced peeled peaches

2 Tbsp vegetable oil

1 Tbsp honey

1/4 tsp kosher salt

1 1/2 to 2 lbs large fresh shrimp, cleaned

Get out two large glass bowls.

In a separate large measuring cup, add the vinegar, lemon juice, and cilantro, and whisk together.

Divide this mixture evenly between the two large glass bowls.

In one bowl, add the diced fruit, stir to coat, cover bowl with plastic, and put in refrigerator.

In the other bowl, add the oil, honey, and salt, and whisk again, then add the peeled shrimp, stir to

coat, cover bowl with plastic, and put in refrigerator.

Leave both bowls in refrigerator for 2 hours, stirring once or twice during this time to make sure

everything marinades well.

After the 2 hours, prepare your grill, griddle, or baking sheet. Remove the shrimp from the marinade

and grill or bake, cooking until just done.

Remove the bowl with the fruit from the refrigerator. Toss to coat, taste, season with salt if desired.

Serve by spooning cold salsa on a plate and topping with hot, grilled shrimp.

Serves 2 to 4.

Tangy Sweet Shrimp With Honeydew Peach Salsa
Tangy Sweet Shrimp With Honeydew Peach Salsa
This article was originally published on @nishantbaxi