If you don't have metal skewers, use wooden ones that have been soaked in water for 1 hour.
Servings: Serves 4
  • 2 tablespoons hot paprika
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • 1 1/2 pounds large shrimp , peeled and deveined (about 36 shrimp)
  • 2 tablespoons olive oil
  • 1/2 seedless watermelon , cut into quarters, then sliced into 1-inch-thick wedges
  • 1/2 cup sugar
  • Directions
    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.


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