RECIPES Salsa gives shrimp zing

Associated Press

Salsas, those Mexican-style vegetable or fruit sauces with zingy flavors, are favorite ingredients nowadays. Their presence can make all the difference to a simple preparation.

Usually, too, they are wonderfully low in fat. In this quick shrimp recipe, a tomato, pepper and chili salsa makes a fine accompaniment for broiled shrimp kebabs. If you wish, serve the kebabs with sweet melon and crusty bread. The recipe is from Reader's Digest.

Note: Cubes of fresh pineapple can be speared onto skewers to accompany the shrimp kebabs in place of melon.

Nutrition information per serving: 150 cal., 24 g pro., 1.5 g fat (0.5 g saturated fat), 11 g carbo., 3.5 g fiber.


Preparation and cooking time 30 minutes.

Jumbo shrimp with pepper salsa

32 raw jumbo shrimp, shelled, but with tails left on

1 canteloupe melon, seeded and cut into cubes

For marinade:

2 tablespoons fresh lime juice

1 teaspoon chopped garlic

1 teaspoon chopped ginger


For salsa:

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


Salt and freshly ground black pepper, to taste

Shredded scallions

Preheat the broiler to high. Soak 8 bamboo skewers in cold water (this will prevent them from burning under the broiler). Combine all ingredients for marinade in shallow dish. Add shrimp and stir to coat with the marinade. Cover and chill while preparing the salsa.

Mix together all salsa ingredients and season with salt and pepper to taste. Thread cubes of melon onto 8 unsoaked wooden skewers and place on a serving dish; set aside.

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

Garnish the salsa with the shredded scallions. Place the shrimp kebabs on the serving dish with the melon. Serve with the salsa alongside. Makes 4 servings.

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