Grilled Shrimp Skewers with Spicy Melon and Cilantro Cream

Instructions

1. 1

   If using wooden skewers, soak them in water for 20 minutes before cooking to prevent burning.

2. 2

   In a medium bowl, mix 30 ml (2 tbsp) olive oil, the zest of 1 lime, 30 ml (2 tbsp) lime juice, 2 grated garlic cloves, sweet paprika, cumin, 4 g (3/4 tsp) salt, black pepper, and 5 ml (1 tsp) honey.

3. 3

   Add the shrimp to the bowl and toss well to coat. Marinate for 15 minutes in the refrigerator.

4. 4

   Meanwhile, make the cilantro cream: in a small bowl, mix the sour cream, cilantro, 1 grated garlic clove, 15 ml (1 tbsp) lime juice, 1 g (1/4 tsp) salt, and 1 teaspoon of the chopped jalapeño. Stir until smooth and creamy.

5. 5

   In another bowl, toss the melon cubes with the remaining 15 ml (1 tbsp) olive oil, the remaining 10 ml (2 tsp) honey, the rest of the jalapeño, and 3 g (1/2 tsp) salt.

6. 6

   Preheat the grill to medium-high heat, about 450°F / 230°C. Clean and lightly oil the grates.

7. 7

   Thread the shrimp onto the skewers, dividing them evenly. Place the melon in a grill basket or carefully thread it onto separate skewers so it does not break apart.

8. 8

   Grill the shrimp skewers for 2 to 3 minutes per side, until pink, firm, and lightly marked. Grill the melon for 1 to 2 minutes per side, until lightly caramelized around the edges.

9. 9

   Remove the shrimp and melon from the grill and let rest for 2 minutes.

10. 10

    Serve the shrimp skewers with the warm melon, add spoonfuls of cilantro cream on top or on the side, and finish with chives and a little more zest from the remaining lime.