Bring some island flavour to your table with this recipe. The fruit salsa helps to quell the spicy shrimp and also provides a good hit of vitamin C.
1 shallot, chopped
1 Tbsp (15 mL) chopped fresh thyme
1/2 tsp (2 mL) freshly ground black pepper
1/2 Tbsp (7 mL) ground allspice
1 tsp (5 mL) ground ginger
1/2 tsp (2 mL) ground nutmeg
1 tsp (5 mL) ground cinnamon
1 scotch bonnet pepper or habanero chili, seeded and chopped
2 garlic cloves, chopped
1/4 cup (60 mL) low-sodium soy sauce
1/4 cup (60 mL) cider vinegar
2 Tbsp (30 mL) extra-virgin olive oil
1/4 cup (60 mL) freshly squeezed orange juice
1/2 tsp (2 tsp) lime zest
20 large shrimp, peeled, tail left on, and deveined
3/4 cup (180 mL) diced cantaloupe
2 kiwi, diced
3/4 cup (180 mL) diced cucumber
2 Tbsp (30 mL) chopped fresh cilantro
1 Tbsp (15 mL) chopped fresh mint
1 green onion, trimmed and chopped
1 Tbsp (15 mL) lime juice
1/2 tsp (2 mL) honey
Place first 14 ingredients in blender and combine until smooth. Pour into bowl and stir in shrimp. Set aside to marinate for 20 minutes.
Meanwhile, in another bowl, stir together cantaloupe, kiwi, cucumber, cilantro, mint, green onion, lime juice, and honey until well combined. Set aside.
Remove shrimp from marinade and place on rimmed baking sheet. Broil, turning once halfway through, until firm and pink, about 3 to 4 minutes total.
To serve, divide shrimp among serving plates and garnish with salsa over top. Serve alongside cooked quinoa and simple chopped salad, if desired.
Each serving contains: 124 calories; 9 g protein; 4 g total fat (1 g sat. fat, 0 g trans fat); 14 g carbohydrates (8 g sugars, 2 g fibre); 327 mg sodium
source: “Shellfish“, alive #364, February 2013