Grilled Shrimp with Cantaloupe Avocado Salsa

1 lime (divided 1/2 for salsa
1/2 for garnish)
1 avocado
cubed
2 cups diced cantaloupe
1/4 cup chopped red onions
1 cup unsalted canned black beans
drained and rinsed
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons chopped fresh cilantro
1 pound large or jumbo shrimp
uncooked
1 tablespoon canola oil
1 clove diced garlic
4 bamboo skewers

Preheat grill.
Slice lime in half. In a small bowl, squeeze juice from one half of lime; reserve other half for garnish.
Add remaining salsa ingredients and gently mix.
Peel shrimp, leaving the tails on.
Skewer shrimp on bamboo skewers.
In a small dish mix together canola oil and garlic. Coat shrimp with oil-garlic mix.
Grill 4 to 5 minutes or until cooked.
To serve, top shrimp with salsa, garnish with lime wedges.

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