Light, refreshing, and good for you!

This is great party food. Make up a bunch of skewers, and let everyone feast. Served chilled or at room temperature, theses can be made ahead of time and keep nicely. When you are ready to serve them, if you want them to stay cold, fill a baking sheet with ice, cover with foil, and place the skewers on top.

However, it has been my experience that they disappear rather quickly, so worrying about them staying cold is not necessary.

16 jumbo raw wild shrimp

1/4 cup olive oil

2 crushed garlic cloves

Pinch of crushed red pepper flakes

1/2 muskmelon

2 Haas avocados

3 limes, divided

Honey

Sea salt

Heat your grill or grill pan.

Prep your shrimp. Purchase whatever “size” shrimp will give you about 16 per pound, and peel and devein them. Set aside.

Combine the olive oil with the garlic cloves and red pepper flakes and heat gently until the garlic is fragrant.

Cut your avocado and muskmelon into 3/4 to one-inch pieces and set aside. Slice two of the limes.

Brush the shrimp and lime slices with the garlic and oil, and place on the cleaned and oiled grill rack. Cook for two minutes, turn, and cook for one minute more.

Thread your skewers, double-pronged or two parallel bamboo skewers starting with the lime slices then alternating shrimp, avocado, melon, and finish with more lime slices.

Zest the remaining lime into a small bowl, then juice it into the bowl. Add the honey and salt and whisk well.

Drizzle sauce over the skewers and serve.

This makes eight skewers with two of everything on a stick, or you can make smaller party skewers with one shrimp, melon, avocado, and lime.

© Copyright 2018 – or current year, Dorothy Grover-Read, The New Vintage Kitchen.