Ensalada de frutas del suroeste con langostinos a la parrilla

Ingredientes

• 1 cup cantaloupe, (cubed or in balls)
• 1 cup honeydew melon, (cubed or in balls)
• 1/2 cup pineapple, (cubed)
• 1 mango, (cubed)
• 2 oranges, (sectioned)
• 1 cup strawberries, (sliced or halved)
• 1/2 cup jicama, (julienne cut or finely chopped)
• 3 tbsp poblano pepper OR 1 tablespoon ancho chili pepper (finely minced )
• romaine leaves
• 1.5 lbs prawns (or large shrimp)
• 2 tbsp butter
• 2 cloves garlic, (minced)
• 2 tbsp lime juice (freshly squeezed)
• 1 tsp lime zest
• 2 tbsp honey
• 2 tbsp tequila
• 1/4 cup olive oil
• 2 tbsp cilantro, (finely chopped)
• sea salt and freshly ground pepper (to taste)

Preparación

1. 1

   --- Tequila Lime Dressing ---

2. 2

   Combine lime juice and zest, honey and tequila in a food processor. Pulse to combine. Add cilantro and process until smooth. With machine running, slowly add the olive oil. Season to taste with salt and pepper. Set aside to allow flavours to blend.

3. 3

   --- Grilled Prawns (or Shrimp) ---

4. 4

   Make garlic butter: Melt butter in a small skillet over medium heat. Stir in minced garlic until fragrant, about 2 minutes; season with salt and pepper.

5. 5

   Thread skewers: Thread shrimp onto skewers and brush with 2 tablespoons of the garlic butter.

6. 6

   Grill: Preheat grill to medium-high heat. Add skewers to grill, and cook for 2 minutes on each side, just until the prawns are pink and opaque.

7. 7

   --- Salad ---

8. 8

   Combine and toss: Combine all ingredients except seafood in a large salad bowl, toss with tequila lime dressing, and top with fresh grilled prawns or shrimp.