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Melon Cucumber Salsa with Jerk Shrimp

Melon Cucumber Salsa with Jerk Seasoned Shrimp
Makes 8 appetizer servings

Salsa
2 cups diced cantaloupe
1 cup diced cucumber
2 tablespoons chopped mint
2 tablespoons chopped cilantro
1 tablespoon minced red onion
1 lime, zest and juice
1-2 teaspoons seeded, deveined minced serrano or jalapeno chile*
Shrimp
1 pound, peeled and deveined medium shrimp
1 tablespoon purchased jerk seasoning*
1 teaspoon olive oil

Combine all ingredients for salsa and stir well.
Sprinkle shrimp with jerk seasoning; drizzle with olive oil and mix gently.
Cook in a non-stick skillet over medium-high heat, just until cooked through. Serve warm or room temperature with melon-cucumber salsa.

Kitchen Tips
*
Always wear food gloves when working with chiles. Slice  half lengthwise; scrape out seeds with knife or  fingers.  Chiles can vary in heat level, so proceed with caution!

* To make your own Jerk Seasoning combine: 1 tbsp brown sugar, 2 teaspoons allspice, 1 teaspoon cinnamon, 1/2 teaspoon each crushed thyme, ginger, nutmeg, garlic powder, black pepper and salt. Mix well. Makes 1/4 cup. Reserve leftover for seasoning chicken or pork.

Recipe and photo by Rosemary
Jerk Seasoning reprinted from Washington Fryer Commission