Servings:
Makes 4 servings
Ingredients
For shrimp:
- 16 to 20 large shrimp, peeled and deveined, tails on
- 8 watermelon spears 2" x 6"
- 1 cup chimichurri cauce (recipe follows)
For chimichurri sauce:
- 16 to 20 large shrimp, peeled and deveined, tails on
- 8 watermelon spears 2" x 6"
- 1 cup chimichurri cauce (recipe follows)
- 1 bunch parsley, cleaned and stemmed
- 1 bunch cilantro, cleaned and stemmed
- 3 clove garlic, minced
- 1 1/2 tablespoon sherry vinegar
- 2 teaspoon kosher salt
- 1/2 teaspoon red pepper flakes
- 1 teaspoon freshly ground pepper
- 1/2 cup olive oil
Preparation
Baking Directions:
If using wooden skewers, soak them in water for 20 minutes.
Marinade the shrimp in ½ cup of chimichurri sauce refrigerated for 30 minutes.
Shake off the excess marinade.
Skewer the shrimp, about three to each skewer.
Skewer the watermelon and sprinkle with sugar on one side.
Heat grill to medium high heat.
Grill shrimp 3 to 4 minutes per side, until pink and opaque.
Do NOT overcook.
Grill watermelon, sugared side down, just until sugar caramelizes, about 3 minutes.
Do not flip.
Serve hot with extra chimichurri sauce on the side.
For chimichurri sauce:In a blender or food processor, blend all the ingredients until combined.
This can be made a day or two ahead of time.
