1
section, about 7.5 centimeters, English (seedless) cucumber, halved lengthwise, seeded, and thinly sliced into half-moons
1 teaspoon
minced fresh mint leaves
¼ teaspoon
kosher salt
Marinade
12 grams
loosely packed fresh cilantro leaves and tender stems
6 grams
loosely packed fresh mint leaves
3
medium garlic cloves
2 tablespoons
coarsely chopped fresh ginger
2 tablespoons
rice vinegar
2 tablespoons
vegetable oil
2 teaspoons
granulated sugar
1 teaspoon
Thai red curry paste
¼ teaspoon
kosher salt
570 grams
extra-large shrimp (16/20 count), peeled and deveined, tails left on
Special Equipment
8 metal or bamboo skewers
Instructions
In a large bowl mix the shallot, jalapeño, vinegar, and sugar. Add the watermelon, cucumber, mint, and salt and toss gently to combine. To fully incorporate the flavors, 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 puree, 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° to 290°C).
Prepare the grill for direct cooking over high heat (260°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 center, 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 center, 3 to 5 minutes, turning once. Remove from the grill and serve the shrimp warm or at room temperature with the watermelon salsa.