Grilled Shrimp and Fruit with Honey and Lime

Donaldo and I (and everyone that goes with us) find Diamante a perfect place of peace and joy…just what we all need, right? It means Diamond, and it is a lovely private resort on the Pacific, totally self contained, a few miles outside of Cabo proper. Cooking creates a calm in me, and sustenance is nurturing to all on the receiving end of dinner. And I adore cooking in the Diamante villa. Grab the essence of this mix of flavors in the recipe that follows!

And while I’m at it…All of my friends understand how difficult Covid and the quarantine were for me. I was paralyzingly afraid. But thanks to Frances, who introduced me to a new thought process, the amazing staff at Canyon Ranch who filled my box with the perfect tools, and James (nod to Brenton for her intuition, research, and choice!) who keeps me steady on the weekly, and finally…to me for creating menus that maintain that calm on the daily…I may just become a sociable person again…yes, the longest run on sentence ever! So enjoy the fruits of my joyous labor! This shrimp and fruit concoction is a true delight. YUM!! *Note: If anyone would enjoy further info on any of my helpful team of peeps, I’m happy to share! In the meantime, get your tastebuds ready for a happy dance!

1 Tbs olive oil for grilling
1 Tbs butter
1 lb large shrimp, cleaned
2 Tbs lime juice
1 Tbs honey
Medium honeydew melon, halved and seeded
Medium cantaloupe, halved and seeded
Small seedless watermelon, halved
2 Tbs lime zest
2 Tbs lime juice
1 t chopped fresh mint

Combine 2 Tbs lime juice and honey in small bowl, and set aside.
Using 1 1/4” melon baller, scoop 24 balls of all 3 melons.
Place in large bowl.
Add lime zest, lime juice, and mint.
Toss to combine.
Cover and chill until ready to serve.
Preheat grill pan with olive oil and butter over high heat.*
Add shrimp and grill about 1 1/2 minutes per side.
Brush both sides shrimp with lime and honey glaze.
Grill 15 more seconds per side.
Serve shrimp along side melon balls.
Serves 4.
140 calories per serving.

*We didn’t have a grill pan at Diamante, so I just prepared the shrimp with a simple sauté pan. Just as delicious as the grilled version.

P TO THE S…SORRY IF THAT WAS TOO MUCH PERSONAL INFO! IT’S MY CURRENT LIFE PATH, AND I AM MORE THAN PLEASED, SO I WANT TO SHARE, ESPECIALLY IF IT CAN ASSIST ANYONE ELSE IN NEED OF A RESET! HAPPY HAPPY WEEKEND TO ALL. AND A VERY MERRY GOOD NIGHT! IS IT CHRISTMAS? 134 DAYS!!

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