Servings: Serves 4
In a large bowl, combine paprika, cayenne and salt. Add shrimp and toss until well coated. Cover and refrigerate 30 minutes.
Heat grill to medium-high. Divide shrimp among skewers, about 3 to each skewer. Brush with olive oil and grill 3 to 4 minutes each side, until pink and opaque.
Sprinkle one side of each watermelon wedge with sugar and place on the grill, sweetened side down, until sugar caramelizes, about 3 minutes (do not flip). Remove from grill. Top with skewered shrimp before serving.
From the July 2007 issue of O, The Oprah Magazine
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