Grilled Shrimp Curry with Melon Salsa
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
Grilled Shrimp Curry:
1 pound (16/25 count) shrimp, cleaned and deveined
2 Tbsp. of hot curry powder
2 Tbsp. of Indian curry powder
1 Tbsp. of brown sugar
1/2 Tbsp. freshly toasted and ground coriander, toasted in a skillet
grapeseed oil
Salsa:
1 muskmelon or cantaloupe
1/2 honeydew melon
2 jalapeno chiles, stemmed and chopped fine
1/2 Vidalia or other sweet onion, peeled and finely chopped
juice of two limes
1 Tbsp. fresh mint, chopped
1 tsp. fresh parsley, chopped
1 tsp. rice wine vinegar, or to taste
salt, freshly ground pepper to taste
Instructions:
Combine the curry powders, brown sugar and coriander and add just enough grapeseed oil to make a paste (you can add more sugar if desired). Coat the shrimp with the curry paste, then skewer the shrimp (two shrimp per skewer) and cover. Refrigerate and marinate the skewered shrimp for 1 hour.
Prepare the salsa:
Combine the salsa ingredients as listed above and adjust the seasonings (salt, pepper and vinegar) to taste. Cover and set aside (refrigerate if necessary.).
Grill the skewered shrimp over hot coals until done, but avoid overcooking. Serve with the salsa and your choice of mixed greens.
Yields 4 servings.
Recipe from www.1stholistic.com.