Grilled Watermelon And Prawns Recipes

SPICY SHRIMP & WATERMELON KABOBS

Steps:

• For glaze, place soy sauce, chili sauce, honey, garlic and 2 cups watermelon in a blender; cover and process until pureed. Transfer to a small saucepan; bring to a boil. Cook, uncovered, over medium-high heat until mixture is reduced by half, about 10 minutes. Reserve 1/4 cup glaze for serving., On 4 metal or soaked wooden skewers, alternately thread shrimp, onion and remaining watermelon. Sprinkle with salt and pepper., Place kabobs on an oiled grill rack over medium heat. Grill, covered, 3-4 minutes on each side or until shrimp turn pink, brushing with remaining glaze during the last 2 minutes. If desired, sprinkle with cilantro. Serve with reserved glaze.

GRILLED SHRIMP, WATERMELON AND FETA SALAD

Steps:

• Put the shrimp in a large resealable plastic bag. Add the oregano, crushed red pepper, grated garlic, lemon zest and juice and 2 tablespoons of the olive oil. Seal the bag tightly and use your hands to lightly massage the marinade into the shrimp. Marinate for 15 minutes at room temperature.
• Prepare a grill or grill pan for high heat; lightly oil the grill grates or pan. Soak the skewers in cold water.
• Put the watermelon and cucumber in a mixing bowl. Put the feta and olives on top. If using the mint, scatter most of it over the watermelon mixture. Do not mix.
• Thread about 5 shrimp on each skewer. Halve the baguette piece lengthwise, then cut the pieces in half crosswise so you have 4 pieces. Brush the cut sides of the baguette with 2 tablespoons of the oil and sprinkle with salt and pepper. Put the bread cut-side down on the grill along with the shrimp. Grill the shrimp until lightly charred in spots on both sides and just cooked through, 1 to 2 minutes per side. Grill the bread until lightly charred, about 2 minutes. Remove the shrimp and bread to a plate.
• Lightly rub the cut sides of the halved garlic onto the hot bread. Put 1 piece of bread on each of 4 serving plates.
• Add the remaining 1/4 cup olive oil and a large pinch of salt and pepper to the salad, gently stir to combine and divide among the plates. Top each serving of salad with a shrimp skewer. Garnish with the remaining mint if using and serve immediately.

HOW TO GRILL WATERMELON (EASY GRILLED WATERMELON)

Steps:

• Heat an outdoor gas grill or an indoor griddle or cast iron grill to high.
• Slice the melon. Wash the melon and trim the ends so that you're able to set the melon flat on your cutting surface. Cut the melon it into two halves, then cut the halves into quarters. From there slice into 1/2 -inch triangles with the rind on (do not remove the rind/skin).
• Grill. Arrange the melon wedges or triangles on the prepared hot grill in one single layer. Grill over high direct heat for about 2 to 3 minutes on each side, watching for some grill marks to appear.
• While the melons are on the grill, quickly prepare the chili and honey-lime sauce. In a small microwave safe bowl, combine the honey, lime juice, and Aleppo pepper flakes (or red pepper flakes). Mix with a spoon then warm the mixture in the microwave for just a few seconds (no more than 10 seconds). Or, you can put your honey in a glass jar and cover tightly and leave it in a bowl of warmed water until it has loosened).
• Arrange the grilled watermelon.

GRILLED SHRIMP, ARUGULA AND WATERMELON SALAD

Steps:

• Prepare a grill for medium-high heat.
• Whisk together the lemon juice, 1/3 cup of the oil and a pinch each of salt and black pepper in a large bowl. Add the arugula, watermelon, cucumber, mint, olives and onion; set aside without tossing.
• Toss the shrimp with the remaining 1 tablespoon oil, the red pepper flakes and a pinch each of salt and black pepper in a medium bowl. Grill until just cooked through, 2 to 3 minutes per side.
• Toss the salad until well combined and divide between 4 plates. Top with the grilled shrimp.