| | Directions | 1. Place lime juice, oil, Thai basil, honey and garlic in blender or food processor container; cover. Blend or process until basil is finely chopped. Reserve 1/4 of the marinade. Place shrimp in large resealable plastic bag or glass dish. Add remaining marinade; toss to coat well.
2. Refrigerate 15 minutes. Remove shrimp from marinade. Discard any remaining marinade. Thread 1 shrimp and 1 watermelon cube on each skewer so that the watermelon cube is in-between the 2 ends of the shrimp.
3. Grill over medium heat 5 minutes or just until shrimp turn pink, turning occasionally. Serve skewers drizzled with reserved marinade.Test Kitchen Tip: Soak bamboo skewers thoroughly in water for at least 30 minutes before threading with shrimp and watermelon. This prevents them from burning when on the grill. |
|
|
Prep Time: 15 minutes
Cook Time: 5 minutes
Servings: 13
|  | | Ingredients | | - | | 1/3 cup fresh lime juice |
| - | | 1/4 cup olive oil |
| - | | 1/4 cup Thai basil leaves |
| - | | 2 tablespoons honey |
| - | | 1/4 teaspoon McCormick® Garlic, Minced |
| - | | 1 pound large shrimp (26 to 30 count), peeled and deveined |
| - | | seedless watermelon cubes (1-inch cubes) |
| |
| | Nutrition (per serving) | |
| |
