TAMMY ALGOOD / UT EXTENSION SERVICE
4 teaspoons olive oil, divided
3/4 cup chopped cantaloupe or honeydew
1/4 cup chopped sweet onion or shallots
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
1 teaspoon chopped pickled jalapeno peppers
1/4 cup chopped red bell peppers, optional
1/4 teaspoon salt
1/4 teaspoon white pepper
1 pound prawns
8 cherry tomatoes
In a mixing bowl, combine 2 teaspoons of the oil with the cantaloupe, onions, cilantro, lime juice, jalapeno peppers and bell peppers, if using. Season with the salt and pepper and gently toss. Let stand 15 minutes.
Meanwhile, alternate the prawns and cherry tomatoes on skewers. Brush with the remaining 2 teaspoons of the olive oil and grill or smoke until the prawns are done. Transfer the skewers to a serving platter and serve with the salsa.