Makes about 3 cups of salsa
3 cups diced 1/4 inch cantaloupe
1/4 cup diced red onion
1 jalapeño pepper
3 tablespoons A-Premium White Balsamic Vinegar
2 tablespoons Persian Lime Olive Oil
1 tablespoon cilantro minced
Mix ingredients for about one minute in a small bowl and serve cold in a clear glass jar.
8 large jumbo shrimp, shelled and de-veined
Seasons chipotle infused sea salt
8 tablespoons Lemon Olive Oil
4 garlic cloves peeled and thinly sliced
1 lime cut into 4 pieces
Sprinkle the shrimp with salt, toss and let sit for 15 minutes. Heat Lemon Olive Oil over medium heat in a sauté pan, add garlic. Sauté, stirring, until the garlic begins to turn amber, about one minute. Turn the heat to high, and add the shrimp. Sauté for about two minutes, until the shrimp turn pink, flip shrimp and sauté for another minute or two, until shrimp are pink. Remove from the heat, finish with lime juice. Garlic should be crispy and toasted to serve alongside shrimp. Add remaining oil from sauté pan to plate for extra flavor.