In a large bowl mix the shallot, jalapeno, vinegar and sugar. Add the watermelon, cucumber, mint and salt and toss gently to combine. To fully incorporate the flavours, let the salsa sit at room temperature for 30 minutes to 1 hour.
If using bamboo skewers, soak them in water for at least 30 minutes.
In a food processor combine the marinade ingredients. Process to create a coarse purée, occasionally scraping down the sides of the bowl to incorporate the ingredients.
Transfer the marinade to a medium bowl, add the shrimp and turn to coat them evenly. Cover the bowl and refrigerate for 30 minutes, turning the shrimp after 15 minutes.
Related Grill Skills
Peeling and Deveining Shrimp (Tails Left On)
Prepare the grill for direct cooking over high heat (230°C to 290°C).
Remove the shrimp from the bowl and discard the marinade. Thread the shrimp onto skewers. Brush the cooking grates clean. Grill the skewers over direct high heat, with the lid closed, until the shrimp are firm to the touch, lightly charred and just turning opaque in the centre, 3 to 5 minutes, turning once. Remove from the grill and serve the shrimp warm or at room temperature with the watermelon salsa.
Remove the shrimp from the bowl and discard the marinade. Thread the shrimp onto skewers. Brush the cooking grates clean. Grill the skewers over high heat, with the lid closed, until the shrimp are firm to the touch, lightly charred and just turning opaque in the centre, 3 to 5 minutes, turning once. Remove from the grill and serve the shrimp warm or at room temperature with the watermelon salsa.
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