Grilled Watermelon and Shrimp Skewers
Photo: Iain Bagwell
Grilling watermelon adds a smoky note to the fruit and gives it a slightly meaty texture that matches well with shrimp. Cooking takes only a couple of minutes, so have both sets of skewers ready before you start. You’ll need 12 flat metal skewers (12 in. long) or 18 skewers (8 in. long)–or use bamboo skewers of the same size, soaked in water for 30 minutes.
This recipe, and others like it, can be found in the article “40 Crowd-Pleasing Labor Day Recipes.”
How to Make It
Step 1
1
In a medium bowl, whisk together 1/3 cup oil, the lime zest and juice, chopped mint, thyme, chile flakes, garlic, salt, and pepper. Pour half into a small bowl and set aside.
Step 2
2
Add shrimp to remaining marinade mixture in medium bowl and chill, covered, about 1 hour.
Step 3
3
Meanwhile, cut peel from watermelon, then cut fruit into chunks about 3/4 in. by 1 in. Heat a grill to very high (550° to 650°).
Step 4
4
Thread watermelon onto six to nine skewers (8 to 12 in. long) so pieces lie flat. Brush on both sides with remaining 1 1/2 tbsp. oil. Thread shrimp onto six to nine more skewers, piercing each through its top and bottom to form a C (so shrimp lies flat).
Step 5
5
Grill watermelon on one side only until grill marks appear, 1 minute. Transfer to a platter. Grill shrimp, turning once, just until pink, 1 1/2 to 2 minutes total; set on platter.
Step 6
6
Drizzle skewers with reserved marinade and sprinkle with torn mint.
Ingredients
1/3 cup plus 1 1/2 tbsp. extra-virgin olive oil
Zest of 1 lime
3 tablespoons lime juice
1 tablespoon chopped fresh mint, plus 1/4 cup mint leaves, torn
1/2 teaspoon chopped fresh thyme leaves
1/4 to 1/2 tsp. red chile flakes
1 garlic clove, minced
1 1/4 teaspoons kosher salt
1/2 teaspoon pepper
1 pound jumbo peeled and deveined shrimp (21 to 26 per lb.), thawed if frozen
1/2 small seedless watermelon (about 2 lbs.)
Directions
Step 1
1
In a medium bowl, whisk together 1/3 cup oil, the lime zest and juice, chopped mint, thyme, chile flakes, garlic, salt, and pepper. Pour half into a small bowl and set aside.
Step 2
2
Add shrimp to remaining marinade mixture in medium bowl and chill, covered, about 1 hour.
Step 3
3
Meanwhile, cut peel from watermelon, then cut fruit into chunks about 3/4 in. by 1 in. Heat a grill to very high (550° to 650°).
Step 4
4
Thread watermelon onto six to nine skewers (8 to 12 in. long) so pieces lie flat. Brush on both sides with remaining 1 1/2 tbsp. oil. Thread shrimp onto six to nine more skewers, piercing each through its top and bottom to form a C (so shrimp lies flat).
Step 5
5
Grill watermelon on one side only until grill marks appear, 1 minute. Transfer to a platter. Grill shrimp, turning once, just until pink, 1 1/2 to 2 minutes total; set on platter.
Step 6
6
Drizzle skewers with reserved marinade and sprinkle with torn mint.
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