Recipes

INGREDIENTS:

• 1 jalapeño chile pepper, stemmed (TIP: For less heat, remove seeds.)
• 1 large clove garlic
• 1 1-inch piece fresh ginger, peeled
• 1 cup low-fat coconut milk
• 1/3 packed cup fresh mint
• 1/4 cup fresh lime juice
• 1 tbsp fish sauce
• 24 jumbo (21-25) shrimp, peeled, deveined and tails removed
• High-heat cooking oil (such as sunflower, safflower or grape seed oil), as needed
• 1 avocado, peeled, pitted, and cut into 16 cubes (TIP: Slice avocado lengthwise into quarters, then cut each slice into 4 chunks)
• 3 cups cubed seedless watermelon 

EQUIPMENT:

• 8 bamboo skewers, soaked for 1 hour

INSTRUCTIONS:

1. Prepare marinade: In a blender or food processor, blend jalapeño, garlic, ginger, milk, mint, lime juice and fish sauce on high speed until smooth, about 2 minutes.
2. In a square baking dish, add shrimp and top with marinade. Cover and refrigerate for 1 hour.
3. Lightly oil grill with cooking oil. Preheat grill to medium-high. Remove shrimp from marinade and thread on skewers with avocado and watermelon, dividing evenly; discard remaining marinade. Grill, turning once, for 6 to 7 minutes, until shrimp are opaque throughout.