GRILLED SHRIMP WITH MANGO & MELON RELISH

Ingredients:

Relish

1 ripe mango
1/2 cantaloupe
1/2 honeydew
1 cup seasoned rice vinegar
Juice of 1/2 lime
1/4 cup honey
1 Tbsp. chopped cilantro
1 Tbsp. chopped mint
1/4 tsp. chili paste

Peel and cut in a fine julienne the mango and melons. Mix together the balance of ingredients. Refrigerate for one hour and drain.

Shrimp

2 pounds fresh Louisiana shrimp (10-15 count) with the heads attached
2 tsp. Paul Prudhomme Shrimp Magic (or Creole Seasoning)
salt & pepper
vegetable oil spray
wooden skewers

Chef: GW Fins

Peel the shrimp, leaving the heads attached, and split the back 1/4 inch and remove the sand vein. Line up in rows of 7 or 8 and double skewer. Season with salt, pepper, and Shrimp Magic on both sides. Spray with vegetable spray. Grill on a hot surface for about 2 minutes per side until just barely done. Be careful not to overcook. Serve with Mango relish and Shrimp butter sauce (see recipe). Serve 4.