Shrimp Skewers with Cantaloupe Salsa

Cantaloup Salsa:

2 cups (500 ml) diced cantaloupe

1 cup (250 ml) diced red onion

1/2 cup (125 ml) chopped fresh basil

1/2 cup (125 ml) chopped fresh cilantro

1/4 cup (60 ml) chopped fresh mint

1 lime, peel finely grated and juiced

Shrimp:

1 lb. (450 g) medium fresh shrimp, peeled and deveined

1 tsp (5 ml) hot paprika

1 tsp. (5 ml) salt

2 tbsp. (30 ml) canola oil

1 lime

For salsa, combine ingredients in a bowl. Toss to mix. Cover and let stand 20-30 minutes.

Meanwhile, in medium bowl, combine shrimp, paprika, salt and oil. Toss to coat thoroughly. Cover and marinate 30 minutes

Coat grill rack with nonstick cooking spray. Preheat grill to high (400 - 450 degrees.) Thread shrimp onto skewers. Grill, turning frequently, 3-4 minutes or until shrimp are opaque.

Squeeze lime over shrimp skewers and serve with cantaloupe salsa.

Serves 4

170 cals per serving.