INGREDIENTS:
- Salsa
- 1 cup chopped watermelon
- 1 cup chopped honeydew melon
- 1/4 red onion, chopped
- 1/2 Tbsp chopped fresh basil
- 2 limes, juiced
- 1 Tbsp rice vinegar
- 3 Tbsp extra-virgin oliv eoil
- Salt and freshly ground pepper
- Shrimp
- 1 lb jumbo shrimp, shelled, deveined, and tails removed
- Salt and freshly ground pepper
- 1 Tbsp canola oil
DIRECTIONS:
To make the salsa, in a large bowl, combine watermelon, cantaloupe, honeydew, red onion, jalapeño, avocado, basil, lime juice, rice vinegar, and oil. Season with salt and pepper and toss.
To make the shrimp, in a bowl, season shrimp with salt, pepper, and oil and toss. In a grill pan over medium-high heat, add shrimp and cook until pink on one side, about 3 minutes. Turn over and cook until opaque and pink on the second side, another 3 minutes. Transfer to a plate. Serve shrimp whole or chopped into pieces with salsa.