1 small red bell pepper, stemmed, seeded, and finely chopped (about ¾ cup)
1 small yellow bell pepper, stemmed, seeded, and finely chopped (about ¾ cup)
1 jalapeño, stemmed and finely chopped (for less heat, remove the seeds)
1 rib celery, finely chopped
8 (6-inch) wooden skewers
2 Tbsp. olive oil
2 tsp. chili powder
¼ tsp. cayenne
16 medium shrimp (about ¾ pound), peeled and deveined, tails left on
½ cup nonfat plain Greek yogurt
2 Tbsp. chopped fresh cilantro
Active time: 45 minutes Total time: 1¾ hours
Puree honeydew and watermelon in a blender until smooth; transfer to a large bowl. Stir in cucumber, onion, 3 Tbsp. lime juice, parsley, mint, vinegar, 1½ tsp. salt, bell peppers, jalapeño, and celery. Cover and chill at least 1 hour.
Preheat grill to medium-high heat, and soak wooden skewers in water 20 minutes. Meanwhile, in a large bowl, whisk together remaining 4 Tbsp. lime juice, oil, chili powder, cayenne, and remaining 1½ tsp. salt. Add shrimp and toss well, then set aside to marinate 10 minutes; drain and thread 2 shrimp onto each of the 8 skewers. Grill, flipping once, until just cooked through and pink, 3 to 4 minutes total; transfer to a plate.
Pour gazpacho into 8 small glasses or bowls and garnish each with a dollop of yogurt and a sprinkling of cilantro. Arrange a shrimp skewer across the rim of each glass and serve.