Grilled Chili Shrimp with Peach Honeydew Salsa

Ingredients

• 4 tablespoons seasoned rice vinegar
• 2 tablespoons fresh lemon juice
• 4 tablespoons minced cilantro
• 2 tablespoons vegetable oil
• 1 tablespoon honey
• Salt and pepper to taste
• 18 to 24 raw shrimp
• (13 to 15 per pound)
• cleaned with tails on
• 1- 1/2 cups finely diced honeydew melon
• 1- 1/2 cups finely diced peeled firm-ripe peaches

Instructions

1. In a small bowl combine the vinegar, lemon juice and cilantro.
2. Remove half to a small bowl and set aside.
3. Add the oil, honey and a bit of salt to the remaining vinegar mixture and pour over the shrimp, tossing to coat.
4. Cover and refrigerate shrimp for 1 to 3 hours.
5. Remove, shrimp from marinade and thread on skewers.
6. Grill shrimp for 3 to 4 minutes per side or until just cooked through.
7. In a medium bowl toss together the melon, peaches and remaining vinegar mixture, seasoning to taste with salt and pepper.
8. Cover and chill salsa up to 2 hours.
9. Serve shrimp on a bed of salsa.