TEN MILE FARM                   
cantaloupe recipes

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Cantaloupe Salsa
Grilled Shrimp and Cantaloupe Kabobs

Cantaloupe Salsa

1 medium cantaloupe, peeled, seeded, and diced
1/2 medium red onion, diced
1 green bell pepper, seeded and diced
2 chipotles in adobo sauce, rinsed and finely diced
1 tablespoon fresh cilantro, finely chopped
1/4 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon freshly ground black pepper
3 tablespoons lime juice
2 tablespoons orange juice
1 tablespoon gold tequila

Put all of the ingredients in a medium bowl and lightly mix. Refrigerate for 1 hour so that the flavors can blend. Serve with tortilla chips.

Grilled Shrimp and Cantaloupe Kabobs

1/4 cup extra-virgin olive oil
2 cloves garlic, minced
2 tablespoon chopped fresh herbs (such as basil, marjoram, rosemary and thyme)
1 large fresh cantaloupe, cut in large chunks
1 pound large peeled and deveined shrimp
1 lemon, halved and thinly sliced
Salt and freshly ground pepper to taste

Heat oil in a small skillet until very hot. Add garlic and cook briefly until aromatic; do not allow the garlic to brown. Remove from heat immediately and stir in herbs; set aside.
Thread cantaloupe onto skewers alternately with shrimp and lemon slices. Brush lightly with garlic-herb oil. Grill over medium-high heat for 3 to 5 minutes per side or until shrimp is pink and cooked through. Remove from grill and drizzle with remaining oil.

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