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Ingredients

• 1/2 small cantaloupe, about 1 1/4 lb., peeled, seeded and cut into 1/2-inch dice ;
• 1/2 small pineapple, about 1 lb., peeled, cored and cut into 1/2-inch dice ;
• 1/2 red onion, finely chopped ;
• 1/2 bell pepper, seeded and finely chopped ;
• 1 small cucumber, about 6 oz., peeled, seeded and cut into 1/2-inch dice ;
• 1/2 jalapeño chili, seeded and finely chopped ; ;
• 1/2 cup chopped fresh cilantro ; ;
• 2 Tbs. fresh lime juice ;
• 2 Tbs. olive oil ;
• Salt and freshly ground pepper, to taste ;
• ; ;

• 24 medium shrimp, about 1 lb. total, peeled and deveined ; ;
• 4 Tbs. (1/2 stick) unsalted butter ;
• 1/2 tsp. chipotle chili powder ;
• 1 small garlic clove, minced ;
• 4 corn tortillas, each 6 inches in diameter ;

Description

Serve This Colorful Dish In The Summertime, When Cantaloupe Is At The Height Of Its Season. If You Can’t Find Cantaloupe In The Market, Substitute Persian, Sharlyn Or Crenshaw Melon. Any Color Bell Pepper—red, Green, Gold, Orange—will W

Williams-Sonoma