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.

About Mary Moccia

Mother, wife, friend, but most of all Gram! Love learning the craft of cooking and food preparation and expanding my knowledge by using my palate and creativity!
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