Grilled shrimp is perfectly accented by this light, summery pineapple-melon salsa. The flavors are bright and fresh, just right for a hot day. Use just one melon or any combination of melons—including watermelon—for the versatile salsa. For best flavor marinate the shrimp overnight.
Combine shrimp, 1 tablespoon oil, 1 teaspoon ginger and 1 teaspoon jalapeno in a medium bowl. Cover and refrigerate for 4 hours or up to 24 hours.
Combine melon, pineapple, red and green bell pepper, onion, vinegar, chopped mint and salt in a large bowl with the remaining 1 tablespoon oil, 1 teaspoon ginger and 1 teaspoon jalapeno. Refrigerate until cold, about 30 minutes or up to 4 hours.
About 20 minutes before serving, preheat grill to high.
Thread the shrimp onto skewers, piercing each twice, once through the tail end and once near the head end. Grill the shrimp until pink and just cooked through, 2 to 3 minutes per side. When cool enough to handle, slide the shrimp off the skewers.
To serve, arrange one large lettuce leaf on each dinner plate. Spoon salsa onto the lettuce and top with shrimp. Garnish each serving with a lime wedge and a mint sprig, if using.
Make Ahead Tip: Marinate the shrimp (Step 1) for up to 24 hours. Cover and refrigerate the salsa (Step 2) for up to 4 hours.
Note: To devein shrimp, use a paring knife to make a slit along the length of the shrimp. Under running water, remove the tract with the knife tip.
I made this refreshing salsa many times over the summer and it was a hit! I ditched the ginger and mint and also marinated the shrimp in a teriyaki pineapple sauce I made. I got so many compliments on it. My friend is planning on making it at her x-mas party. Letting the salsa sit for a couple of hours is an added bonus to let the flavors marinate.