Shrimp Salad

Cantaloupe and shrimp -- a winning Stonewall combination

ingredients

• 1 can water chestnuts - large dice
• 1 can bamboo shoots, sliced
• 5 scallions, sliced on the diagonal
• 1/2 cup sweet red pepper, diced
• 1/4 cup chopped cilantro, rough cut and packed in measuring cup
• 1 jar Stonewall Kitchen Curried Mango Grille Sauce
• 1/2 pound medium-large shrimp, peeled and deveined
• 1 tablespoon Stonewall Kitchen Spice Rub for Seafood & Veggie
• 2 cantaloupes, sliced in half and seeds removed
• salt and pepper to taste

directions

1. Peel and devein shrimp. Coat with Spice Rub, then skewer.
2. Toss the chopped and diced vegetables in cilantro and Curried Mango Grille Sauce. Add salt and pepper to taste. Set aside.
3. Cut 1/4" slice from bottom of each melon half to stabilize.
4. Grill skewered shrimp 3-4 minutes per side.
5. Grill cantaloupe, flesh side down, approximately 6-8 minutes.
6. Remove shrimp from skewers, and add to salad.
7. Toss and spoon evenly into each melon.

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Curried Mango Grille Sauce Item: 131105 $7.95