Grilled Shrimp with Cantaloupe-Lime Salsa

This is a fast and easy and yummy dish to eat.

Servings:  4

FOR THE CANTALOUPE LIME SALSA

1 pound shrimp, peeled and deveined
1/2 small cantaloupe, diced
2 large tomatoes, diced
1/4 red onion, diced (or sweet onion)
1 teaspoon jalapeño pepper, seeded and minced (to taste)
1 lime, juiced
1 orange, zested and juiced
1/4 teaspoon kosher salt, to taste
freshly ground black pepper
handful fresh basil leaves, torn into small pieces

FOR THE GRILLED SHRIMP

1 pound shrimp, shelled (though you can leave the tail on if you wish)
1 tablespoon olive oil
salt and freshly ground black pepper

FOR THE CANTALOUPE LIME SALSA

In a large bowl, combine all ingredients and toss to combine well. Taste and adjust seasoning, if needed.

FOR THE GRILLED SHRIMP

Pat the shrimp very dry. Toss the shrimp with the olive oil and then season with salt and pepper.

There are several ways you can prepare the shrimp:
 -BBQ grill: Skewer and grill over high heat, 2-3 minutes per side.
 -Broil: Lay on baking sheet, broil for 3-4 minutes per side on high, with rack set 6-8 inches under heat.
 -Grill pan on stove: Heat a grill pan on high heat, grill shrimp 2-3 minutes per side
 -Stir fry: Heat wok over high heat, swirl in a bit of cooking oil. When hot, add shrimp and spread out so that they are not overlapping (Give each shrimp some personal space!) Cook 2 minutes. Give it a good toss and spread out again. Cook the other side another 2 minutes.