Grilled Shrimp with Melon-Pineapple Salsa

Name: Grilled Shrimp with Melon-Pineapple Salsa
Ingredients: 1 pound extra-large shrimp (16 to 20 per pound); ½ teaspoon finely chopped fresh oregano or ¼ teaspoon dried; ½ teaspoon Kosher or sea salt; ½ teaspoon Kosher or sea salt; ¼ teaspoon red pepper flakes; ¼ cup light olive oil; 2 teaspoons minced or pressed garlic; 1 tablespoon minced green onion, both white and green parts; ½ teaspoon finely chopped fresh oregano or ¼ teaspoon dried; 3 tablespoons dry white wine; Melon-Pineapple Salsa; 1 small ripe avocado, peeled, pitted, and cut into fans, and fresh cilantro sprigs for garnishing; 1 small ripe avocado, peeled, pitted, and cut into fans, and fresh cilantro sprigs for garnishing

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

In this dishy the shrimp can be served warm right off the grill or at room temperature and included as part of a summer buffet. You can either shell the shrimp as suggested or grill them with the shell on, which I think adds a lot of flavor. To grill with shell on, simply take a pair of scissors and snip the shell along the back so that you can remove the intestinal vein.

Ingredients

Fish course
Gluten-free
Pescatarian
Summer

Ingredients

Method