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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.
1/3 cup fresh lime juice
1/4 cup olive oil
1/4 cup Thai basil leaves
2 tablespoons honey
1/8 teaspoon McCormick Gourmet™ Garlic Powder, California
1 pound large (26 to 30 count) shrimp, peeled and deveined
26 seedless watermelon cubes, (1-inch cubes)
Place lime juice, oil, Thai basil, honey and garlic powder 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.
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.
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.
(Amount per serving)