INGREDIENTS
1 lb. shrimp, peeled and deveined
2 TBSP. canola oil, divided
2 tsp. finely grated fresh ginger, divided
2 tsp. minced seeded jalapeno, divided
2 cloves minced garlic
2 cups finely diced firm ripe melon
1 cup finely diced fresh pineapple
¼ cup finely diced red bell pepper
¼ cup finely diced green pepper
¼ cup finely diced red onion
3 TBSP. rice vinegar
2 TBSP. fresh mint finely chopped
½ tsp. salt
4 large lettuce leaves
4 lime wedges
DIRECTIONS
Combine shrimp, 1 TBSP. oil, 1 tsp. ginger, garlic and 1 tsp. jalapeno in medium bowl.
Cover and refrigerate 4 hours or up to 24.
Combine melon through salt in large bowl with the remaining 1 TBSP. oil, 1 tsp. ginger and 1 tsp. jalapeno.
Refrigerate until cold, about 30 minutes or up to 4 hours.
Twenty minutes before serving, heat grill to high.
Thread shrimp on skewers.
Grill until pink, 2 to 3 minutes per side.
When cool enough to handle, slide the shrimp off the skewers.
Arrange 1 large lettuce leaf on each plate.
Spoon salsa onto the leaf and top with the shrimp.
Garnish with lime wedges.
Serves 4.
