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
FOR THE SHRIMP:
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.