Spicy Grilled Shrimp & Melon Salad

15 dried chiles de arbol or cayenne chiles
1 1/2 cups olive oil, for the marinade
1 teaspoon salt
2 cloves garlic, sliced
1 bunch cilantro, sliced
2 tablespoons fresh lime juice
35 medium unpeeled shrimp, heads removed.
4 cups watermelon, cantalope, and Honeydew Mix, diced in 1/2 pieces
3 tablespoons sugar
1/2 cup mint leaves, finely chopped
2 tablespoons fresh lime juice
1 tablespoon rice wine vinegar
3 cups romaine lettuce, rib removed, cut in wide
strips

Grind the chiles in a spice mill to form a powder (about 2 tablespoons).
In a bowl, mix chile powder with oil, salt, garlic, cilantro, and lime
juice. Add shrimp and marinate for 2 to 3 hours at room temperature, or
overnight in a refrigerator, Combine melons, sugar, mint, lime juice, and
vinegar, and refrigerate for at least 30 minutes. Prepare a hot grill.
Remove shrimp from marinade and reserve marinade. Grill shrimp for about 3
minutes, and set aside to cool. Toss the romaine with 4 tablespoons of the
reserved marinade, and form a bed of greens on each plate Drain the melons
slightly. Peel the shrimp, toss lightly in some of the reserved marinade.
Place melons and shrimp on romaine.



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