Ingredients
- 2 cups water
- 1 cup granulated sugar
- 2 red bell peppers, cored, seeded, and chopped
- 2 jalapeno peppers, seeded and chopped
- 1 clove garlic, crushed
- 3 cilantro sprigs, chopped
- 1 pound (16 to 20 count) prawns, peeled and deveined, with the tail left on
- 1/4 cup olive oil
- 2 limes, halved
- 1/2 teaspoon cayenne pepper
- 2 teaspoons chili powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 small seedless watermelon, sliced into 1/4-inch wedges, rind on
- Unsweetened coconut, toasted for garnish
- 1 scallion, sliced for garnish
Directions
Preheat the grill.
In a small saucepan over medium heat, add the water and the sugar. Cook over low heat until the sugar is dissolved. Pour 1 cup of the syrup into a small bowl and set aside.
To the remaining syrup, add the red pepper, jalapenos, garlic, and cilantro and simmer on medium heat for 30 minutes, or until thickened and marmalade-like.
In the meantime, toss the prawns in a bowl with half of the olive oil, juice of 1 lime, cayenne, chili powder, salt, and pepper. Place on the hot grill and grill each side until cooked through, 4 to 5 minutes. Set aside.
Place the watermelon on a plate and brush each side with the reserved sugar syrup and the remaining olive oil. Place on the grill and cook on both sides, about 2 minutes.
Once the red pepper marmalade is thickened, place watermelon on the plate with prawns on top. Squeeze the remaining lime over it and spoon on the marmalade. Garnish with coconut and scallions.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By clhoward24_12912431
Plano, 83
on June 04, 2010
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My husband couldn't stop raving about this recipe and I thought it was pretty good too. I cut down the spices and jalapenos by half because I don't like spicy food, that was probably a mistake as by the time it cooked it wasn't too spicy. It was very good, melding sweet and spicy and not hard to make at all. The sauce took a little longer than 30 minutes but not too much.
I would agree with the previous review, letting the shrimp marinade a little more would probably be a good idea.
By nd4sprn_12887715
Warwick, 79
on May 23, 2010
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The shrimp came out really nice and sweet. But what I really liked was how the cilantro and lime really complemented the taste with the watermellon, that was awesome.
By deepsouthms_106...
jackson, MS
on July 01, 2008
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i had a watermelon party a few weeks ago and decided to try this recipe.
one thing i would recommend is to let the shrimp soak at least either a couple of hours or overnight in the chili/lime marinade. the shrimp was fantastic! it was tasty with a little kick. guests wanted more!
the marmalade was divine...a little too sweet for me, personally, though; but, the consistency and ingredients gave it this dynamic flavor. guests ate it on the shrimp and along with chips and crackers. i used orange and yellow bell peppers for color, which worked just as well as the red.
after all the watermelon we ate that afternoon, i must confess, we didn't grill any...but i'm sure it tastes good too!
i definitely recommend you try this recipe!
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