Grilled shrimp with mango and melon relish

Serves 8 to 10 people
Relish
2 ripe mangoes
1 ripe cantaloupe
1 ripe honeydew melon
2 cups seasoned rice vinegar, or awasezu (available in supermarkets)
Juice of 1/2 lime
1/2 cup honey
2 Tbs. chopped cilantro
2 Tbs. chopped mint
1/2 tsp. chili paste

Peel and cut the mangoes and melons into fine julienne strips.
Mix together the rest of the ingredients and pour on fruit.
Refrigerate for one hour and drain.

Shrimp
4 pounds extra large shrimp (10-15 count), peeled and deveined
4 tsp. creole seasoning
salt & pepper to taste
vegetable oil spray
double wooden skewers (soaked in water for at least 30 minutes)

  1. Place shrimp in rows on double skewers, so they won't slip during grilling.
  2. Season shrimp on both sides with salt, pepper, and creole seasoning.
  3. Spray shrimp with nonstick vegetable cooking spray.
  4. Grill on a hot grill for about 2 minutes per side until just barely done, and shrimp have turned white. Be careful not to overcook.
  5. Serve shrimp with Mango relish (and also with melted butter mixed with a bit of fresh lemon juice or Worcestershire sauce, if desired)

Sources: Recipe adapted from the Louisiana Seafood Promotion and Marketing Board; image source: The Detroit Barbecue Examiner