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Easy to prepare and full of flavour, whip this up the next time you have guests over for a barbeque
A refreshing warm salad that will whet your appetite for more.
Prep time: 25 minutes
Marinating time: 30 minutes
Way to grill: direct high heat (450° to 550°F)
Grilling time: 3 to 5 minutes
Special equipment: 8 bamboo skewers, soaked in water for at least 30 minutes
2 tablespoons minced shallot
2 teaspoons rice vinegar
1 teaspoon granulated sugar
1–2 tablespoons minced jalapeño chile pepper
2 cups seedless watermelon, cut into ½-inch cubes
1 three-inch section English cucumber, halved lengthwise, seeded, and thinly sliced into half-moons
1 teaspoon minced fresh mint
¼ teaspoon kosher salt
½ cup lightly packed fresh cilantro leaves and tender stems
¼ cup lightly 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
1¼ pounds extra-large shrimp (16/20 count), peeled and deveined, tails left on
1. In a large bowl mix the shallot, vinegar, sugar, and jalapeño. 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 to 60 minutes.
2. 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 evenly.
3. Transfer the marinade to a medium bowl, add the shrimp, and toss 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.
4. 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 as much as possible, until the shrimp are firm to the touch, lightly charred, and just turning opaque in the center, 3 to 5 minutes, turning once. Serve the shrimp warm or at room temperature with the salsa.
Weber Grills can be bought at Weber Original Store & Grill Academy. 463 Joo Chiat Road, Singapore 427675. Tel: 6348 8313.
©2008 Weber-Stephen Products LLC. Recipe from Weber’s Way to Grill™ by Jamie Purviance. Used with permission.
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