Grilled Shrimp and Tomato Salad
  • 4 tablespoons vegetable oil, divided
  • 8 (¾-inch-thick) slices peeled cantaloupe
  • 1 pound extra-large fresh shrimp, peeled and deveined (tails left on)
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon ground chipotle chile pepper
  • 2 pounds assorted medium heirloom tomatoes, sliced
  • ¼ cup halved cherry tomatoes
  • ½ cup torn fresh cilantro
  • ⅓ cup crumbled queso fresco
  • Chipotle-Lime Dressing (recipe follows), and grilled lime wedges, to serve
Chipotle-Lime Dressing
  • 1 teaspoon lime zest
  • ½ cup fresh lime juice (about 4 large limes)
  • 1 tablespoon sugar
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground chipotle chile pepper
  • 2 tablespoons vegetable oil

  1. Heat a cast-iron grill pan over medium-high heat; brush with 1 tablespoon oil. Lightly brush cantaloupe with 1 tablespoon oil. Grill cantaloupe until grill marks form, about 1 minute per side. Remove from grill.
  2. Brush grill with 1 tablespoon oil. Toss shrimp with remaining 1 tablespoon oil; sprinkle with ½ teaspoon salt and chile pepper. Grill shrimp until pink and firm, 1½ to 2 minutes per side. Remove from grill.
  3. On a large serving platter, arrange heirloom and cherry tomatoes and cantaloupe; sprinkle with remaining ½ teaspoon salt. Top with shrimp. Sprinkle with cilantro and queso fresco. Serve with Chipotle-Lime Dressing and grilled lime wedges, if desired.
Chipotle-Lime Dressing
  1. In a small bowl, whisk together lime zest and juice, sugar, salt, and chile pepper. Slowly whisk in oil. Serve immediately, or cover and refrigerate for up to 3 days, whisking before serving.
Recipe by Southern Cast Iron at