Melon Cucumber Salsa with Jerk Seasoned Shrimp
Makes 8 appetizer servings
|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*|
|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.
* 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