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Thai Shrimp with Watermelon Salsa

Recipe from Weber's Way to Grill™ by Jamie Purviance

  • People

    Serves 4

  • Prep Time

    25 mins

  • Marinating Time

    30 mins

  • Grilling Time

    3 to 5 mins

Ingredients
Instructions

the Ingredients

20151023095350 Wtg Seafood 4

Salsa

  • Completed step 2 tablespoons minced shallot
  • Completed step 2 tablespoons seeded and minced jalapeño chile pepper
  • Completed step 2 teaspoons rice vinegar
  • Completed step 1 teaspoon granulated sugar
  • Completed step 2 cups diced (½ inch) seedless watermelon
  • Completed step 1 section, about 3 inches, English (seedless) cucumber, halved lengthwise, seeded, and thinly sliced into half-moons
  • Completed step 1 teaspoon minced fresh mint leaves
  • Completed step ¼ teaspoon kosher salt

Marinade

  • Completed step ½ cup loosely packed fresh cilantro leaves and tender stems
  • Completed step ¼ cup loosely packed fresh mint leaves
  • Completed step 3 medium garlic cloves
  • Completed step 2 tablespoons coarsely chopped fresh ginger
  • Completed step 2 tablespoons rice vinegar
  • Completed step 2 tablespoons vegetable oil
  • Completed step 2 teaspoons granulated sugar
  • Completed step 1 teaspoon Thai red curry paste
  • Completed step ¼ teaspoon kosher salt
 
  • Completed step 1¼ pound extra-large shrimp (16/20 count), peeled and deveined, tails left on

Special Equipment

  • 8 metal or bamboo skewers

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

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.
  • Prepare the grill for direct cooking over high heat (450° to 550°F).
    Prepare the grill for direct cooking over high heat (500°F).
  • 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 direct high heat, with the lid closed, until the shrimp are firm to the touch, 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, 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.

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