These easy to make Grilled Watermelon and Shrimp Skewers are quick on the grill and on the plate in minutes. The grilled watermelon rocks! Adapted from Sunset magazine's August 2016 issue recipe by Romney Steele.
In a small bowl whisk together the 1/3 cup oil, lime zest and juice, chopped mint, thyme, red pepper flakes, garlic, salt and pepper. Pour half of marinade over shrimp in another small bowl. Cover and refrigerate for 1 hour. Set remaining marinade aside.
Peel and cube watermelon into 1 inch cubes.
Heat the grill to very high, about 550°F
Thread the watermelon onto skewers and brush the watermelon with remaining one tablespoon of oil. Thread the shrimp onto skewers being sure to pierce through top and bottom to form a C This will secure the shrimp so they lay flat.
Grill watermelon on one side for 1-2 minutes to form grill marks. Remove from grill and set on serving tray. Grill shrimp for 1 minute, turning once and baste with some of the marinade and cook for another minute. Set on serving tray with watermelon and drizzle remaining marinade over all. Serve with torn mint leaves.
1. Fresh jumbo shrimp need to be rinsed, peeled and deveined. If using frozen, thaw first before marinating. 2. Two limes juiced came to 3 tablespoons juice needed. Zest one lime and use. 3. 1/2 a small seedless watermelon cubed was about 2 pounds.
<p>This recipe for Grilled Watermelon and Shrimp Skewers was created by and is the propery of Kevin O'Leary, owner of Kevin is Cooking LLC. https://keviniscooking.com/grilled-watermelon-and-shrimp-skewers/ </p>