Like what you see?
Make sure to click “join” and we’ll keep you updated with any new content
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.