Experience Summer Flavors: Grilled Shrimp with Vibrant Cantaloupe-Lime Salsa

There’s a unique joy in culinary discovery, a spontaneous dance between inspiration and ingredients that often begins in the most unexpected places. For me, that place is often the grocery store or a bustling farmer’s market. I admit, my shopping style is anything but conventional. I’m a whirlwind of compulsive curiosity, obsessive pursuit of freshness, and spontaneous pairings, all packed into a single human pushing a cart. In essence, I’m every advertiser’s dream, but more importantly, I’m a chef in the making, even before I hit the kitchen.

The Culinary Journey Begins: From Aisle to Idea

Strolling through the vibrant produce section or weaving through different aisles isn’t just a chore for me; it’s a profound creative exercise. Next to the tactile pleasure of petting yarn and fabric (a true delight for an avid knitter and quilter like myself), these marketplaces are where some of my most innovative recipes are born. My mind races, connecting flavors, textures, and aromas. I might pick up a ripe cantaloupe, then spot some fresh basil, and suddenly, a savory dish begins to form in my imagination.

My shopping cart often becomes an evolving blueprint of a recipe. The grocery clerks, bless their patient souls, have witnessed countless ingredient swaps and rearrangements as I mentally refine a new creation. They’re often fascinated by the eclectic mix of items that find their way into my cart, a testament to the dynamic process of recipe development.

It often makes me wonder: why don’t grocery stores have a “recipe consultant” in the produce section? Instead of a standard, “Can I help you find something?”, imagine a helpful voice asking, “Can I help you create a recipe?” It’s a delightful thought, isn’t it? Someone to bounce ideas off, to suggest a complementary herb for that obscure vegetable, or to inspire a completely new direction for your dinner.

Mindful Creation: Balancing Passion and Practicality

While my enthusiasm for culinary experimentation fuels many exciting dishes, it also sometimes leads to a cart overflowing with ingredients. As a “business expense” for Steamy Kitchen, it’s justifiable, but the reality is that recipe testing, by its nature, can result in food waste. This is a challenge I’m acutely aware of and actively working to mitigate.

I certainly don’t want to be featured in a magazine as a “DON’T” – a picture of me pushing a towering grocery cart, eyes obscured by a black bar! Rest assured, I am committed to being more efficient and conscious of food waste in my kitchen. Every ingredient deserves a purpose, and every recipe should celebrate the bounty without excess. This commitment extends beyond my professional work into my personal cooking habits, emphasizing thoughtful meal planning and creative ways to use up every last bit of produce.

The Inspiration: A Harmony of Sweet and Savory

One particular flavor combination that recently sparked my imagination in the aisles was the pairing of sweet cantaloupe with aromatic basil. Individually, they are wonderful, but together, they create an unexpected symphony. I had previously enjoyed them in a refreshing sorbet, and the delightful blend of their notes made me eager to explore how this duo could transform into a savory masterpiece.

It wasn’t long before a wonderful cookbook, Fresh Food Nation by Martha Holmberg, came to my rescue, offering a brilliant Cantaloupe Lime Salsa recipe. This discovery validated my instincts and provided the perfect framework for my savory experiment. The sweetness of the cantaloupe, combined with the subtle kick of jalapeño and the lingering, herbaceous notes of fresh basil, truly creates a perfect harmony of summer flavors.

This salsa is incredibly versatile. While it’s absolutely sensational with grilled shrimp, it also shines brightly when paired with grilled chicken, flaky fish, or tender pork. I’ve even enjoyed this vibrant salsa simply spooned over a bed of fresh greens, transforming it into a light and flavorful salad. It’s a versatile condiment that elevates any meal, bringing a burst of freshness and an exciting flavor profile.

The Fresh Food Nation cookbook, crafted by Martha Holmberg, is a treasure trove of simple, seasonal recipes inspired by America’s dedicated farmers. This particular Cantaloupe Lime Salsa recipe originates from Lattin Farms in Fallon, Nevada, owned by the wonderful Rick and B. Ann Lattin. Their CSA is renowned as the largest in northern Nevada, and their farm is also home to one of the largest and most beloved corn mazes in the United States. It’s truly a delight to feature a recipe with such deep roots in local agriculture and community spirit.

Rick and B. Ann Lattin, whose passion for fresh, local produce shines through.

Grilled Shrimp with Cantaloupe-Lime Salsa Recipe Video

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Grilled Shrimp with Cantaloupe-Lime Salsa Recipe

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Prep Time 10 minutes mins

Cook Time 8 minutes mins

Servings 4

Ingredients

FOR THE CANTALOUPE LIME SALSA:

• 1/2 small cantaloupe, diced
• 2 large tomatoes, diced
• 1/4 red onion, diced (or sweet onion)
• 1 teaspoon jalapeño pepper, seeded and minced (to taste)
• 1 lime, juiced
• 1 orange, zested and juiced
• 1/4 teaspoon kosher salt, to taste
• freshly ground black pepper
• handful fresh basil leaves, torn into small pieces

FOR THE GRILLED SHRIMP:

• 1 pound shrimp, shelled (though you can leave the tail on if you wish)
• 1 tablespoon olive oil
• salt and freshly ground black pepper

Instructions

FOR THE CANTALOUPE LIME SALSA:

• In a large bowl, combine all salsa ingredients (diced cantaloupe, tomatoes, red onion, minced jalapeño, lime juice, orange zest and juice, kosher salt, black pepper, and fresh basil). Toss gently to ensure all ingredients are well combined and coated with the citrus juices. Taste the salsa and adjust the seasoning as needed, adding more salt, pepper, or a touch more lime for brightness. Set aside to allow the flavors to meld while you prepare the shrimp. This salsa can also be made a few hours ahead and chilled.

FOR THE GRILLED SHRIMP:

• Begin by preparing your shrimp. If they are not already shelled and deveined, do so, leaving the tails on for presentation if desired. Pat the shrimp very dry with paper towels. This crucial step helps them get a better sear and prevents steaming. In a medium bowl, toss the dried shrimp with olive oil, ensuring each piece is lightly coated. Season generously with salt and freshly ground black pepper.
• There are several excellent ways you can prepare the shrimp to perfection:

BBQ Grill:

• For easy handling and even cooking, skewer the shrimp (if using wooden skewers, soak them in water for at least 30 minutes beforehand to prevent burning). Preheat your grill to high heat. Grill the shrimp for 2-3 minutes per side, or until they turn pink and opaque, developing nice char marks. Be careful not to overcook, as shrimp cook quickly.

Broil:

• Arrange the seasoned shrimp in a single layer on a baking sheet. Place the rack 6-8 inches under the broiler, preheated to high. Broil for 3-4 minutes per side, flipping once, until the shrimp are cooked through and slightly caramelized. Keep a close eye on them to prevent burning.

Grill Pan on Stove:

• Heat a cast-iron grill pan over high heat until it’s very hot and just begins to smoke lightly. Add the shrimp in a single layer, making sure not to overcrowd the pan. Grill the shrimp for 2-3 minutes per side, or until they are pink and have distinct grill marks. Cook in batches if necessary to avoid lowering the pan temperature too much.

Stir Fry:

• Heat a wok or large skillet over high heat until smoking hot. Swirl in a bit of cooking oil. Add the shrimp in a single layer, ensuring they are spread out and not overlapping – give each shrimp some personal space to cook evenly! Cook undisturbed for 2 minutes. Give the shrimp a good toss and spread them out again. Cook the other side for another 2 minutes, or until fully cooked and beautifully pink.

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