Yield: 4 servings
INGREDIENTS:
24 shrimp, peeled and deveined;
1 avocado, peeled, pitted, and cut into cubes;
3 cups seedless watermelon, cut into cubes;
1 jalapeño pepper, stem removed;
1 large clove garlic;
1 1-inch piece fresh ginger, peeled;
1 cup coconut milk;
1/3 cup fresh mint;
¼ cup fresh lime juice;
1 tbsp. fish sauce;
8 bamboo skewers, soaked for 1 hour;
DIRECTIONS:
- In a food processor, blend the jalapeño, garlic, ginger, coconut milk, fresh mint, lime juice, and fish sauce on high speed until smooth to make the marinade.
- Mix the shrimp with marinade in a bowl, cover, and refrigerate for 1 hour.
- Preheat your grill to a medium-high heat.
- Remove the shrimp from the marinade.
- Thread the shrimp on skewers with the avocado and watermelon.
- Place the skewers on the preheated grill for 6 to 8 minutes, turning once.
- Serve warm.