Shrimp and Warm Watermelon

• 2 tablespoons canned chipotle chiles in adobo, chopped
• 1 tablespoon mild honey
• 14 cup sherry wine vinegar
• 34 cup extra virgin olive oil
• 1 teaspoon kosher salt
• 8 extra-large shrimp, in shell peeled and deveined (size 16 to 20 per pound)
• 14 teaspoon kosher salt
• 2 tablespoons vegetable oil
• 12 teaspoon paprika
• 12 teaspoon salt
• 12 teaspoon sugar
• 4 slices from a quartered watermelon (1 inch thick slices)
• 2 teaspoons vegetable oil
• 3 ounces baby arugula
• 2 tablespoons raw green pumpkin seeds, toasted

1. Make vinaigrette: Blend vinaigrette ingredients in a blender until smooth, about 1 minute.
2. Marinate shrimp: Toss shrimp with kosher salt and 2 tbsp of the vinaigrette in a bowl and marinate, covered and chilled for 20 minutes.
3. Broil watermelon: Preheat broiler.
4. Stir together paprika, salt, sugar in a small bowl.
5. Rub both sides of watermelon with oil and sprinkle with paprika mixture.
6. Broil watermelon in a shallow baking pan 3 inches from heat, turning once, until lightly browned, 8 to 10 minutes in total.
7. Cook shrimp: Pat shrimp dry.
8. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook shrimp, turning once, until just cooked through, 4 to 5 minutes total.
9. Assemble dish: Divide watermelon slices among 4 plates and top with shrimp and arugula.
10. Drizzle each serving with 2 tablespoons of the vinagrette and sprinkle with pumpkin seeds.

honey, sherry wine vinegar, extra virgin olive oil, kosher salt, shrimp, kosher salt, vegetable oil, paprika, salt, sugar, vegetable oil, baby arugula, pumpkin seeds

Taken from www.food.com/recipe/shrimp-and-warm-watermelon-335023 (may not work)