Grilled Pink Shrimp and Watermelon Skewers
Ingredients
- 1 pound Florida pink shrimp, cleaned, peeled, leaving small piece around the tails intact, and deveined
- ½ small seedless watermelon, rind removed, sliced into 1-inch thick rounds; then 1 inch cubes, about 4 cups
Marinade
- ½ cup freshly squeezed orange juice, about 1-2 oranges, plus ½ teaspoon grated zest
- ½ cup freshly squeezed lime juice, about 4-5 limes, plus ¼ teaspoon grated zest
- 1 large clove garlic, mashed through a press
- 1 small shallot, minced
- 1 teaspoon finely chopped fresh oregano
- ½ tablespoon red pepper flakes
- ½ teaspoon kosher salt
- ½ cup olive oil
Instructions
- SERVES 4 Don’t over-marinate the shrimp, since the citrus will begin to cook them. There are about 40-50 medium shrimp per pound. To devein them, use the tip of a small paring knife to make a shallow cut along the back of the shrimp, then pull out the black vein.
- Preheat the grill on medium-high to high heat for 10 minutes. Clean grill grates of any debris. To make marinade, combine juices, garlic, shallot, oregano, pepper flakes and salt in a mixing bowl. Whisk vigorously to incorporate. Slowly whisk in oil. Place shrimp in a large bowl and pour half of the marinade over. Toss to coat and let sit for 3-5 minutes. Carefully thread shrimp and watermelon, alternating each, onto long metal skewers (if using wood skewers, soak first in water for about 30 minutes). Place prepared skewers on a large platter or baking sheet. Brush some of the reserved marinade over watermelon cubes. Grill for approximately 1½ to 2 minutes per side, flipping once. Cooking times may vary depending on your grill temperature and type of grill used. Baste with additional marinade. Shrimp should be pink and just cooked through. Carefully remove the cooked shrimp and melon from the skewers onto a serving platter. Or if using wood skewers, you may choose to leave them intact. Drizzle with additional marinade if you want. Serve immediately.
