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, chopped1 Tbsp (15 mL) chopped fresh thyme1/2 tsp (2 mL) freshly ground black pepper1/2 Tbsp (7 mL) ground allspice1 tsp (5 mL) ground ginger1/2 tsp (2 mL) ground nutmeg1 tsp (5 mL) ground cinnamon1 scotch bonnet pepper or habanero chili, seeded and chopped2 garlic cloves, chopped1/4 cup (60 mL) low-sodium soy sauce1/4 cup (60 mL) cider vinegar2 Tbsp (30 mL) extra-virgin olive oil1/4 cup (60 mL) freshly squeezed orange juice1/2 tsp (2 tsp) lime zest20 large shrimp, peeled, tail left on, and deveined3/4 cup (180 mL) diced cantaloupe2 kiwi, diced3/4 cup (180 mL) diced cucumber2 Tbsp (30 mL) chopped fresh cilantro1 Tbsp (15 mL) chopped fresh mint1 green onion, trimmed and chopped1 Tbsp (15 mL) lime juice1/2 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.
Preheat broiler.
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.
Serves 4.
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