Spicy Grilled Shrimp and Melon Salad
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
15 dried chiles de arbol (or cayenne chiles) 1-1/2 cups olive oil 1 teaspoon salt
2 cloves garlic, sliced 1 bunch cilantro, chopped juice of 1 lime
30-35 medium shrimp, unpeeled and heads removed 4 cups watermelon, cantaloupe, honeydew, cut into 1/2-inch dice 3 tablespoons sugar
1/2 cup finely chopped mint leaves juice of 1 lime 1 tablespoon rice wine vinegar
3 cups romaine, central rib removed, cut into wide strips



1 Grind the chiles in a spice mill to form a powder (about 2 tablespoons). In a bowl, mix chile powder with oil, salt, garlic, cilantro, and lime juice. Add shrimp and marinate for 2 to 3 hours at room temperature, or overnight in a refrigerator. Combine melons, sugar, mint, lime juice, and vinegar, and refrigerate for at least 30 minutes.
2 Prepare a hot grill. Remove shrimp from marinade and reserve marinade. Grill shrimp for about 3 minutes, and set aside to cool. Toss the romaine with 4 tablespoons of the reserved marinade, and form a bed of greens on each plate. Drain the melons slightly. Peel the shrimp, toss lightly in some of the reserved marinade. Place melons and shrimp on romaine.

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