Eat from mother nature’s glorious palette of fruit colors.

Salsa is always a perfect nutrition choice for seasoning anything and everything…light, healthy and packed with disease-fighting plant chemicals called polyphenols—this is one condiment that should be a staple in your heart-healthy eating regimen.

I had to share this American Heart Association delicious recipe which taps into the last days of summer’s fruit bounty!

American Heart Association’s Grilled Shrimp with Melon & Pineapple Salsa

Fruit Salsa
Grilled shrimp is perfectly accented by light, summery pineapple-melon salsa

Grilled shrimp is perfectly accented by this light, summery pineapple-melon salsa. The flavors are bright and fresh, just right for a hot day. Use just one melon or any combination of melons—including watermelon—for the versatile salsa. For best flavor marinate the shrimp overnight.


  • 1 pound raw shrimp (16-20 per pound), peeled and deveined (see Cook Tips)
  • 2 tablespoons canola oil, divided
  • 2 teaspoons finely grated fresh ginger, divided
  • 2 teaspoons minced seeded jalapeño, divided
  • 2 cups finely diced firm ripe melon
  • 1 cup finely diced fresh pineapple
  • 1/4 cup finely diced red bell pepper
  • 1/4 cup finely diced green bell pepper
  • 1/4 cup finely diced red onion
  • 3 tablespoons rice vinegar
  • 2 tablespoons finely chopped fresh mint, plus 4 sprigs for garnish
  • 1/2 teaspoon kosher salt
  • 4 large lettuce leaves, such as Boston, romaine or iceberg
  • 4 lime wedges

Combine shrimp, 1 tablespoon oil, 1 teaspoon ginger and 1 teaspoon jalapeño in a medium bowl. Cover and refrigerate for 4 hours or up to 24 hours.

Combine melon, pineapple, red and green bell pepper, onion, vinegar, chopped mint and salt in a large bowl with the remaining 1 tablespoon oil, 1 teaspoon ginger and 1 teaspoon jalapeño. Refrigerate until cold, about 30 minutes or up to 4 hours.

  • About 20 minutes before serving, preheat grill to high.
  • Thread the shrimp onto skewers, piercing each twice, once through the tail end and once near the head end.
  • Grill the shrimp until pink and just cooked through, 2 to 3 minutes per side.
  • When cool enough to handle, slide the shrimp off the skewers.
  • To serve, arrange one large lettuce leaf on each dinner plate.
  • Spoon salsa onto the lettuce and top with shrimp.
  • Garnish each serving with a lime wedge and a mint sprig, if using.

Cook’s Tip

To devein shrimp, use a paring knife to make a slit along the length of the shrimp. Under running water, remove the tract with the knife tip.

To Make Ahead: Marinate the shrimp (Step 1) for up to 24 hours. Cover and refrigerate the salsa (Step 2) for up to 4 hours. | Equipment: Four 8- to 10-inch skewer

Nutritional Analysis (Per serving)

  • Calories Per Serving 213
  • Total Fat 8 g
  • Saturated Fat1 g
  • Monounsaturated Fat 5 g
  • Cholesterol 168 mg
  • Sodium 352 mg
  • Carbohydrates 16 g
  • Fiber 2 g
  • Protein 19 g
  • Potassium 509 mg

Dietary Exchanges

1 fruit, 2 1/2 lean meat, 1 fat

Pin It on Pinterest