Grilled Shrimp Curry With Melon Salsa

Ingredients:

Paste:

1 pound (16/25 count) shrimp, cleaned and deveined
2 tablespoons of hot curry powder 
2 tablespoons of Indian curry powder
1 tablespoon of brown sugar 
1/2 freshly toasted and ground coriander, toasted in a skillet 
Grapeseed oil

Salsa:

1 muskmelon or cantaloupe
1/2 honeydew melon 
2 jalapeno chilies (Remove stems. You may remove the seeds if desired), chopped fine 
1/2 Vidalia or other sweet onion, peeled and finely chopped 
Juice of two limes 
1 tablespoon fresh mint, chopped 
1 teaspoon fresh parsley, chopped 
1 teaspoon rice wine vinegar, or to taste 
Salt, freshly ground pepper to taste

Directions

1. Combine curry powders, brown sugar and coriander. Add just enough grapeseed oil to make a paste (you can add more sugar if desired). Coat shrimp with curry paste; skewer the shrimp (two shrimp per skewer), then cover, refrigerate and marinate for 1 hour.

2. Prepare the salsa: Combine salsa ingredients as listed above. Adjust seasonings (salt, pepper and vinegar) to taste. Cover and set aside (refrigerate if necessary.).

3. Grill the shrimp over hot coals until done. Avoid overcooking. Serve with salsa and your choice of mixed greens.

Serve immediately. 

Yield:

4 servings

Nutritional Analysis
Per serving:

calories, 314
Fat, 7 grams
Calories from fat, 20 percent
Carbohydrates, 39 grams
Protein, 27 grams
Fiber, 4 grams
Cholesterol, 172 milligrams
Sodium, 1,119 milligrams.