Grilled Watermelon And Shrimp Skewers

• 1/3 cup plus 1 1/2 tbsp. extra-virgin olive oil
• Zest of 1 lime
• 3 tablespoons lime juice
• 1 tablespoon chopped fresh mint, plus 1/4 cup mint leaves, torn
• 1/2 teaspoon chopped fresh thyme leaves
• 1/4 to 1/2 tsp. red chile flakes
• 1 garlic clove, minced
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon pepper
• 1 pound jumbo peeled and deveined shrimp (21 to 26 per lb.), thawed if frozen
• 1/2 small seedless watermelon (about 2 lbs.)

1. In a medium bowl, whisk together 1/3 cup oil, the lime zest and juice, chopped mint, thyme, chile flakes, garlic, salt, and pepper. Pour half into a small bowl and set aside.
2. Add shrimp to remaining marinade mixture in medium bowl and chill, covered, about 1 hour.
3. Meanwhile, cut peel from watermelon, then cut fruit into chunks about 3/4 in. by 1 in. Heat a grill to very high (550u0b0 to 650u0b0).
4. Thread watermelon onto six to nine skewers (8 to 12 in. long) so pieces lie flat. Brush on both sides with remaining 1 1/2 tbsp. oil. Thread shrimp onto six to nine more skewers, piercing each through its top and bottom to form a C (so shrimp lies flat).
5. Grill watermelon on one side only until grill marks appear, 1 minute. Transfer to a platter. Grill shrimp, turning once, just until pink, 1 1/2 to 2 minutes total; set on platter.
6. Drizzle skewers with reserved marinade and sprinkle with torn mint.

extravirgin olive oil, lime, lime juice, fresh mint, thyme, red chile flakes, garlic, kosher salt, pepper, shrimp, watermelon

Taken from www.myrecipes.com/recipe/grilled-watermelon-shrimp-skewers (may not work)