Spicy grilled shrimp and melon salad from The Great Chile Book by Mark Miller

  • cilantro
  • limes
  • mint
  • rice vinegar
  • watermelons
  • olive oil
  • shrimp
  • cantaloupes
  • honeydew melons
  • romaine lettuce
  • arbol chiles
  • EYB Comments

    Requires marinating shrimp two or three hours at room temperature or overnight in the refrigerator.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires marinating shrimp two or three hours at room temperature or overnight in the refrigerator.

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