- 1 pound extra-large shrimp (16 to 20 per pound)
- ¼ cup light olive oil
- 2 teaspoons minced or pressed garlic
- 1 tablespoon minced green onion, both white and green parts
- ½ teaspoon finely chopped fresh oregano or ¼ teaspoon dried
- ½ teaspoon kosher or sea salt
- ¼ teaspoon red pepper flakes
- 3 tablespoons dry white wine
- Melon-Pineapple Salsa (recipe follows)
- 1 small ripe avocado, peeled, pitted, and cut into fans
- Fresh cilantro sprigs for garnishing
- 1 cup diced melon
- 1 cup diced fresh pineapple (see Note)
- ½ teaspoon seeded and minced serrano chile
- 1 tablespoon finely diced sweet red onion
- 1 tablespoon olive oil
- 2 tablespoons fresh lime or lemon juice
- 2 teaspoons honey
- 2 teaspoons chopped fresh cilantro
- Kosher or sea salt and freshly ground pepper
- Shell and devein the shrimp, leaving the tails on. Whisk together the olive oil, garlic, green onion, oregano, salt, pepper flakes, and wine and marinate the shrimp for a maximum of 2 hours, covered, in the refrigerator. Skewer the shrimp together, if desired, to facilitate turning them during grilling.
- Grill or broil the shrimp quickly, about 1 to 2 minutes per side, until they just turn pink. Be careful not to overcook. Shrimp should remain slightly transparent in the middle. Divide the Melon-Pineapple Salsa among plates and place the shrimp attractively on top, along with the avocado and cilantro.
- For the salsa:
- In a medium bowl, carefully stir together the melon, pineapple, chile, and red onion. In a small bowl, whisk together the olive oil, lime juice, and honey and pour over the fruit mixture. Gently stir in the chopped cilantro. Season to taste with salt and pepper.