1 cantaloupe, halved, seeded, peeled

3 T  lime juice, fresh

3 T chopped mint, fresh

2 tsp. grated lime peel

2 T sugar

2 1/2 tsp. grated fresh ginger

2 tsp. honey


8 jumbo or 12 large shrimp, peeled and deveined, brushed with olive oil

Pinch, crushed red pepper

Sea salt to taste

GARNISH: 1/2 C chopped cashews

Cut cantaloupe into 3/4 to 1 inch cubes (about 5 cups) and place in large bowl.  Add lime juice, mint and lime peel; toss to blend.  Mix in sugar, ginger, and honey.  Refrigerate salad until ready to serve, stirring occasionally, up to 3 hours.

Heat the grill to medium high. Skewer shrimp to keep them from curling; season & grill about 2-2 1/2 minutes on each side.

Serve cantaloupe topped with shrimp & chopped cashews.