Sally's Recipe of the Week

Sally's Recipe of the Week

Sally invites you into her kitchen while she cooks up delicious recipes!Full Bio


Grilled Shrimp And Watermelon

Grilled Shrimp and Watermelon

Serves 4

Here is what you need:

1 pound jumbo shrimp, peeled, deveined, tails on and thawed if frozen

1/2 small seedless watermelon, cut into one inch cubes

Zest of 1 lime (Can use lemon if you don’t have any limes)

3 TBS fresh lime juice
1 TBS chopped fresh mint
½ tsp chopped fresh thyme
½ tsp red pepper flakes

1 large clove garlic, finely chopped
1/3 cup olive oil plus more for grilling

1 ¼ tsp Kosher salt
½ tsp pepper

¼ cup torn mint leaves for serving

You can serve this on top of rice, lettuce, quinoa, orzo pasta. I served mine on top of a mixture of herbs, couscous and arugula

Here is what you need to do:

Soak wooden skewers in water for at least 30 minutes.

In a medium to large glass bowl mix together oil, lime zest and juice, red pepper flakes, thyme, chopped mint, garlic, salt and pepper.  
Take half of the marinade and put in a separate bowl and set aside.

Put shrimp in the first bowl, coat well with the marinade, cover and put in fridge for 1 hour.

Heat your grill to high.

Skewer the watermelon brushing both sides with olive oil.

Remove shrimp from marinade and toss just that marinade.
Thread them on skewers. Make sure you pierce them through the top and bottom, they will have a “C” shape and this keeps them flat.

Place watermelon on grill and grill on one side for about a minute, it should have grill marks.Remove from grill and place skewers on a platter.

Place shrimp on grill, turning once about 1 1/2 minutes a side. Don’t overcook. Set on platter with watermelon.

Drizzle the reserved marinade, not the marinade the shrimp was in, all over skewers and sprinkle with mint.

Let’s Eat!!

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