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Grilled Shrimp, Cantaloupe & Grape Tomato Skewers

Recipe by: Dianna Muscari of The Kitchen Prep


  • 12 pieces raw shrimp - peeled and deveined
  • 2 tablespoons olive oil
  • ½ teaspoon onion powder
  • ½ teaspoon red pepper flakes
  • ¼ teaspoon sea salt
  • 12 1 inch chunks of Easter cantaloupe
  • 12 grape tomatoes
  • 6 large fresh basil leaves - cut in half
  • ½ cup balsamic glaze


  • For Shrimp: Preheat the grill to medium-high heat (alternatively, you can use a grill pan on the stove top). In a medium bowl, combine shrimp, olive oil, onion powder, red pepper flakes and salt. Toss to coat fully. Place shrimp on the hot grill and cook about 3-4 minutes on each side or until the shrimp is opaque and has grill marks. Remove from the grill and set aside.
  • Assemble Skewers: Thread a grape tomato, basil leaf, cantaloupe chunk and piece of grilled shrimp onto each skewer in the desired order. Repeat with all skewers. When ready to serve, drizzle with balsamic glaze or serve with a small bowl of balsamic glaze for drizzling or dipping.