This super light and fresh meal is perfect for hot summer nights. Shrimp get a quick marinade in fish sauce, lime juice, and sugar, a mixture that does double duty as a bright dressing. Crunchy cucumbers, watermelon and mint leaves make a refreshing base for the grilled shrimp. Cook, relax, and enjoy!
What you’ll need:
1 clove garlic (0.2 oz) 2 limes (3-4 oz each) 2 tablespoon fish sauce (1.2 oz) 1 jalapeno (o.8 oz) 12 oz 21/30 shrimp Persian cucumber (8 oz) watermelon (28 oz) fresh mint sprigs (0.5 oz) olive oil coarse salt freshly ground black pepper sugar
grill-pan or large skillet
1. Make marinade and dressing
Finely chop garlic and place in a medium bowl. Halve limes and squeeze into bowl with garlic. Add fish sauce and 2 teaspoons sugar and stir until sugar dissolves. Transfer half of mixture to a small bowl. Thinly slice jalapeño and add to small bowl (use ½ of the jalapeno for less heat).
2. Marinate shrimp
Add shrimp and 1 tablespoon oil to the garlic-lime mixture in the medium bowl and toss to coat. Set aside to marinate while you prep the salad ingredients.
3. Prep salad ingredients
Thinly slice cucumber and place in a large bowl. Remove rind from watermelon and discard.
4. Prep watermelon and mint
Slice watermelon into ¼” thick pieces then crosswise in half or thirds. Add to cucumber. Pick mint from stems and add mint leaves to bowl. Toss to combine.
5. Grill shrimp
Heat a grill pan or large skillet over medium high heat. Remove shrimp from marinade. Discard marinade. Grill shrimp, turning once, until charred in spots and cooked through, about 3 minutes.
6. Toss salad
Add shrimp to watermelon mixture and gently toss to combine. Divide salad between plates. Drizzle with remaining dressing and a little olive oil. Enjoy!