Recipe of the Month
Grilled Marinated Shrimp with Melon Salsa
1 ½ cups melon, diced
½ cup fresh pineapple, diced
1 tsp. Serrano chile, seeded, minced
¼ cup sweet red onion
1/3 cup + 2 Tbsps. Light olive oil
1 ½ tsps. Garlic, minced fine
1 Tbsp. raspberry vinegar
1 Tbsp. fresh lemon or lime juice
½ tsp. honey
Salt and Pepper to taste
1 lb. large shrimp (peeled and deveined)
1 Tbsp. scallions, minced
½ tsp. fresh oregano, chopped
¼ tsp. red chile flakes
2 Tbsp. Ferrante's Grand River Valley Chardonnay
2 Tbsp. cilantro leaves, finely chopped
Avocado slices to garnish
Prepare the salsa by carefully combining the melon, pineapple, chile, and onion in a bowl. Separetly, whisk 2 Tbsp. oil, ½ tsp. garlic, vinegar, lemon juice, and honey together. Add to melon mixture. *Makes approximately 2 ½ cups of salsa.
Prepare the marinade by whisking together 1/3 cup olive oil, 1 tsp. garlic, scallions, oregano, red chile flakes, Chardonnay wine, and ½ tsp. of salt. Marinate the shrimp for 2 hours, refrigerated.
If grilling, places shrimp on skewers. Grill for 1 to 2 minutes per side, until they just begin to turn pink. Be careful not to overcook.
Divide the salsa among plates and places shrimp on top of the salsa. Garnish with cilantro and avocado slices.
* Serves 4
Enjoy with a chilled glass of Ferrante’s Grand River Valley Chardonnay!