Ingredients
1 tablespoon reduced-sodium soy sauce1 tablespoon Sriracha chili sauce1 tablespoon honey1 garlic clove, minced4 cups cubed seedless watermelon (1 inch), divided1 pound uncooked shrimp (16-20 per pound), peeled and deveined1 medium red onion, cut into 1-inch pieces1/2 teaspoon sea salt1/4 teaspoon coarsely ground pepperMinced fresh cilantro, optional
Preparation
For glaze, place soy sauce, chili sauce, honey, garlic and 2 cups watermelon in a blender; cover and process until pureed. Transfer to a small saucepan; bring to a boil. Cook, uncovered, over medium-high heat until mixture is reduced by half, about 10 minutes. Reserve 1/4 cup glaze for serving.
On 4 metal or soaked wooden skewers, alternately thread shrimp, onion and remaining watermelon. Sprinkle with salt and pepper.
Place kabobs on an oiled grill rack over medium heat. Grill, covered, 3-4 minutes on each side or until shrimp turn pink, brushing with remaining glaze during the last 2 minutes. If desired, sprinkle with cilantro. Serve with reserved glaze.
