Slice the skirt steak against the grain into 1/2-inch thick pieces. Skewer each piece of steak onto the bamboo skewers. Push the skewer through so that steak is closest to the flat end of the skewer and the point of the skewer is at the bottom. Place onto a plate or baking sheet.

In a small bowl combine spicy steak seasoning and paprika and sprinkle over steak. Cook on preheated grill or grill pan over medium-high heat. Grill for 2 to 3 minutes per side.

Cut the ends off of the cantaloupe. Cut the cantaloupe in half, using a spoon scoop out the seeds. Place the cantaloupe halves onto plates with bottom ends down. Place a small ramekin into the opening of each half; this will hold the dipping sauce.

Remove the skewers from the grill and stick each skewer in the cantaloupe.

Round Table Remoulade Sauce:

In a medium bowl combine all ingredients. Mix well and transfer to the ramekin in the cantaloupe.

Medieval Steak Sauce:

In a medium bowl combine all ingredients. Mix well and transfer to the ramekin in the cantaloupe.