Grilled Shrimp & Watermelon

Recipe Directions

1. For best results, take the shrimp out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the shrimp longer than this recipe card indicates. If you are using a grill, preheat to high heat.
2. Fill a 4-6 quart pot 2/3 of the way up with water. Put the pot on the stove over high heat. Add 2 tbsp of salt to the water. (The water should taste salty). When the water is boiling, add the couscous (a) to the pot. Cook for 4 minutes.
3. While the couscous is cooking, place the cherry tomatoes (b) on a cutting board. Slice lengthwise and add to a mixing bowl. Add the watercress (c), radishes & snap peas (d) to the bowl as well.
4. Open the package of watermelon (e) and place on a plate. (Note: the watermelon has been compressed with balsamic so it will have a dark color.) Drizzle 1 tsp of olive oil (per 2 servings) over the watermelon and season with a small pinch of salt and pepper. Cut open the package of shrimp (f) and place on another plate. Season both sides with a pinch of salt & pepper.
5. At this point your couscous should be ready. Place a strainer in your sink and pour the couscous into the strainer to drain the water. Gently rinse the couscous with cold water. Set aside.
6. Place the pieces of watermelon on your preheated grill. Cook for 90 seconds, then use tongs to rotate the pieces 45 degrees, and cook for another 90 seconds. Flip the watermelon over and repeat the process on the other side. Cook for 90 seconds, rotate the pieces 45 degrees, and cook for another 90 seconds. Then place the cooked watermelon on a plate.
7. If you are not using a grill, heat a saute pan for 2 minutes over medium-high heat. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Place the watermelon in the pan and sear each side for 1 minute, then place on a plate.
8. Place the shrimp on the grill (or on the stove in your saute pan). Cook the shrimp for 1 minute, flip over using tongs, and cook the other side for 1 minute. (The shrimp is done when they are pink and starting to curl). When the shrimp are cooked to your liking, place on a plate.
9. Cut the watermelon into 1/2 inch thick cubes. Add the shrimp and watermelon to the vegetables in your mixing bowl. Then add the couscous to the bowl.
10. Pour the balsamic dressing (g) over everything. Gently toss. Taste and add more salt and pepper if you wish. Spoon on to your serving plates.