Lemon Shrimp Tapa with Cantaloupe Lime Salsa

Lemon Shrimp Tapas with Cantaloupe Lime Salsa

Course Appetizer
Cuisine seafood


  • Ingredients

Cantaloupe Salsa

  • Makes about 3 cups of salsa
  • 3 cups diced 1/4 inch cantaloupe
  • 1/4 cup diced red onion
  • 1 jalapeño pepper skip the seeds if you want to dim the heat, minced
  • 3 tablespoons White Balsamic Vinegar
  • 2 tablespoons Persian Lime Olive Oil
  • 1 tablespoon cilantro minced (optional)
  • Mix ingredients for about one minute in a small bowl and serve cold in a clear glass jar.
  • Jumbo Shrimp
  • 8 large jumbo shrimp, shelled and de-veined
  • Seasons chipotle infused sea salt
  • 8 tablespoons Meyer Lemon Olive Oil
  • 4 garlic cloves peeled and thinly sliced
  • 1 lime cut into 4 pieces


  • Sprinkle the shrimp with salt, toss and let sit for 15 minutes. Heat Lemon Infused EVOO over medium heat in a sauté pan, add garlic.
  • Sauté, stirring, until the garlic begins to turn amber, about one minute. Turn the heat up to high, and add the shrimp.
  • Sauté for about two minutes, until the shrimp turn pink, flip shrimp and sauté for another minute or two, until shrimp are pink.
  • Remove from the heat, finish with lime juice. Garlic should be crispy and toasted to serve alongside shrimp.
  • Add remaining oil from sauté pan to plate for extra flavor.

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.