Sally's Recipe Of The Week: Grilled Shrimp And Watermelon Skewers


Grilled Shrimp and Watermelon Skewers

Serves 4

Here is what you need:

1/3 cup olive oil, plus more for brushing

Zest and juice of 1 lime 1 TBS chopped fresh mint

1 tsp chopped fresh thyme

½ tsp red chili flakes (or less or none if you don’t like spice)

1 large garlic clove, minced

1tsp kosher salt

A few grinds of cracked black pepper

1 pound large peeled and deveined shrimp, tail on (thawed if frozen)

1/2 small seedless watermelon, rind removed and cut into 1 inch chunks

Torn mint leaves for garnish

Here is what you need to do:

In a glass bowl mix together the oil, lime zest and juice, chopped mint, thyme, chile flakes, garlic, salt, and pepper. Give it a taste and season as needed. Reserve half in another bowl.

Place shrimp in one half of the marinade, place covered in the fridge for an hour. If using wooden skewers, soak them in water for at least 30 minutes or you can skewer the shrimp and place in marinade.

When putting the shrimp on skewers pierce through the top and tail just above the shell, it should form a “C” shape.

Heat your grill or grill pan on high. Thread the watermelon on skewers and brush with oil.

Place the watermelon on grill and cook for 1 to 2 minutes, just on that one side until grill marks appear. Remove from grill and place on a platter. Place shrimp on grill flipping after about a minute, then grill for a minute more. Place shrimp on platter with watermelon and drizzle with the marinade you reserved and garnish with torn mint.

You can serve this on top of rice or a bed of lettuce if you wish. Let’s Eat!!


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