Grilled Watermelon and Shrimp Skewers Recipe
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Watermelon on the grill? Absolutely. And a Thai basil marinade gives this colorful appetizer a hint of licorice flavor that makes a big impact.
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1/3 cup fresh lime juice
1/4 cup olive oil
1/4 cup Thai basil leaves
2 tablespoons honey
1/4 teaspoon McCormick® Garlic, Minced
1 pound large shrimp (26 to 30 count), peeled and deveined
seedless watermelon cubes (1-inch cubes)
1. Place lime juice, oil, Thai basil, honey and garlic in blender or food processor container; cover. Blend or process until basil is finely chopped. Reserve 1/4 of the marinade. Place shrimp in large resealable plastic bag or glass dish. Add remaining marinade; toss to coat well.
2. Refrigerate 15 minutes. Remove shrimp from marinade. Discard any remaining marinade. Thread 1 shrimp and 1 watermelon cube on each skewer so that the watermelon cube is in-between the 2 ends of the shrimp.
3. Grill over medium heat 5 minutes or just until shrimp turn pink, turning occasionally. Serve skewers drizzled with reserved marinade.
Test Kitchen Tip:
Soak bamboo skewers thoroughly in water for at least 30 minutes before threading with shrimp and watermelon. This prevents them from burning when on the grill.
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Calories: 67 Calories
Fat: 3 Grams
Protein: 6 Grams
Cholesterol: 52 Milligrams
Carbohydrates: 4 Grams
Sodium: 60 Milligrams
Fiber: 0 Grams
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