Quick and Easy: Jumbo Shrimp with Pepper Salsa

Associated Press

In this shrimp recipe from Reader's Digest "Low-Calorie Cookbook" (Reader's Digest, 2003, $24.95), a tomato, pepper and chili salsa makes a fine accompaniment to shrimp kebabs.

• 32 raw jumbo shrimp, shelled, but with tails left on 1 cantaloupe, seeded and cubed (or equal amount pineapple cubes)

Marinade:

• 2 tablespoons fresh lime juice
• 1 teaspoon chopped garlic
• 1 teaspoon chopped ginger
• Tomato salsa (recipe below)

Preheat the broiler to high. Soak 8 bamboo skewers in cold water (to prevent them from burning). Combine all the marinade ingredients in a shallow dish. Add the shrimp and stir to coat. Cover and chill while preparing the salsa. Thread the cubes of melon onto 8 unsoaked wooden skewers and set aside on a serving dish.

Make salsa (below).

Thread 4 shrimp onto each of the soaked skewers, piercing them through both ends (to help keep them flat). Broil 4 inches from the heat 3 to 4 minutes, until the shrimp are pink, turning them once; do not overcook or they will be tough. Serve with melon skewers and salsa alongside.

Makes 4 servings, 150 calories each.

Salsa: Mix together 6 vine-ripened tomatoes, chopped; 1 small red onion, minced; 1 red bell pepper, seeded and chopped; 1 teaspoon chopped garlic; 1 fresh green chili, deveined, seeded and finely chopped; 2 tablespoons fresh lime juice; 2 tablespoons chopped fresh cilantro. Season with salt and pepper to taste.