The July/August 2018 issue of Coastal Living is PERFECT. From the stories, to the picture-perfect pictures, to the recipes, it’s a feast for the senses. I was sure to jot down a few of the places I will have to sample when we hit the road next year. Meanwhile, with July 4th festivities approaching, I dog-eared some recipes to try out, including this mouth-watering looking jerk shrimp tacos with spicy melon pico recipe:

Coastal Living Magazine: Jul/Aug2018

Ingredients:

• ½ small (2 lb.) cantaloupe, seeded, peeled, and cut into 1-in. wedges
• ½ medium (1¼ lb.) pineapple, peeled, cored, and cut into 1-in.-thick slices
• 2½ tablespoons olive oil, divided
• 1¼ teaspoons kosher salt, divided
• ¾ teaspoon black pepper, divided
• 1 pound large peeled, deveined raw shrimp (my go-to is The Shrimp Dock)
• 1 tablespoon Jamaican jerk seasoning
• ¼ cup chopped fresh cilantro
• 2 teaspoons seeded and finely chopped fresh jalapeño chile (from 1 chile)
• 1 teaspoon seeded and finely chopped fresh red Fresno chile (from 1 chile
• ¼ cup chopped radishes (from 3 medium radishes)
• 1½ tablespoons fresh lime juice
• 8 (6-in.) flour tortillas, warmed

Prepare:

Step 1: Preheat grill to medium-high (400°F to 450°F). Brush cantaloupe wedges and pineapple slices with 1 tablespoon of the olive oil; sprinkle with ½ teaspoon of the salt and ¼ teaspoon of the black pepper. Place cantaloupe on oiled grates; grill, uncovered, until tender and charred, about 2 minutes per side. Transfer cantaloupe to a cutting board. Repeat process with pineapple. Set aside cantaloupe and pineapple to cool at room temperature 10 minutes.

Step 2: While cantaloupe and pineapple cool, toss together shrimp, Jamaican jerk seasoning, and 1 tablespoon of the olive oil in a medium bowl. Re-oil grill grates, and place shrimp on oiled grates. Grill, uncovered, until shrimp just turn pink, about 3 minutes per side. Remove from grill.

Step 3: Chop cooled cantaloupe and pineapple; transfer to a medium bowl. Stir in cilantro, jalapeño and Fresno chiles, radishes, lime juice, and remaining ½ tablespoon olive oil, ¾ teaspoon salt, and ½ teaspoon black pepper. Serve with warm tortillas and grilled shrimp.

Photo: Stephen DeVries; Food Styling: Chelsea Zimmer; Prop Styling: Claire Spollen