Cooking for 2 people
Ingredients
- 1 lb.
16–20 ct. shrimp, peeled and deveined
- 1/2 cup
honey
- 2 tbsp.
sriracha
- 3 cup
seedless watermelon, diced
- 1
lemon (zest and juice)
- 3 tbsp.
fresh mint, chopped
- 1/3 cup
feta cheese, crumbled
- 1 pinch
kosher salt
- 1 pinch
pepper
- 1 tbsp.
granulated garlic
- 1 pinch
kosher salt
- 1 pinch
pepper
-
vegetable oil as needed
1Food Prep
First, combine the ingredients for the watermelon salad in a mixing bowl. Mix it well and reserve.
Then, place the honey and sriracha into a bowl, mix well and reserve.
Next, place the shrimp into a small bowl, season it and toss to coat evenly.
Finally, place the seasoned shrimp on metal or bamboo skewers.
2Grill Prep
Fuel: We recommend Kingsford™ Charcoal with Applewood for its sweet and fruity wood flavor.
Method: Direct-Heat Grilling
Temp: 450°F (High Heat)
3The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place the shrimp skewers on the grill, and cook for 2–3 minutes on each side. Don’t overcook your shrimp, they cook quickly. Fully cooked shrimp turn pinkish on the outside and white on the inside.
When the shrimp reaches an internal temperature of 145°F on a digital meat thermometer, remove the shrimp skewers from the grill and place on a cutting board to rest.
Place the watermelon salad onto a plate, and lightly sprinkle the feta cheese over the top of the salad.
Add the shrimp skewers on top of the watermelon salad, and drizzle the sriracha hot honey over the shrimp and salad.
Recipe created by Brandon Frohne on behalf of Kingsford™ Charcoal and Masterbuilt.
For safe meat preparation, reference the USDA website.
