RH Staff

Yield: 12 servings.

36 large Mexican shrimp, peeled and deveined
1/8 cup olive oil
2 Tbsp. garlic, roasted, chopped
2 tsp. ginger, chopped fine
1 Tbsp. sesame oil
2 Tbsp. green onions, chopped fine
2 Tbsp. hoisin sauce
1 Tbsp. soy sauce
to taste, salt and white pepper
12 6"wooden skewers

SALSA:
3 cups watermelon, seedless, diced fine
1/2 cup red onion, diced fine
2 Tbsp. jalapeño peppers, diced fine
2 Tbsp. cilantro, chopped fine
1 lime, juiced
1 Tbsp. rice wine vinegar
1 tsp. ginger, chopped fine

Soak the skewers in hot water for 20 minutes. Marinate cleaned shrimp in the olive oil, garlic, ginger, sesame oil, green onions and hoisin sauce. Skewer three shrimp on each of the 12 skewers.

Combine the diced watermelon, red onion, peppers and cilantro. Add the remaining ingredients and season to taste with salt and pepper.

Grill the shrimp skewers two to three minutes on each side. Mound the salsa on the center of a serving plate and place the skewer directly on the salsa. Using a squirt bottle, drizzle the hoisin sauce over the shrimp skewer. Garnish with three sprigs of cilantro, one in each corner of the plate. Place a lemon wheel at the point of the skewer.

Photo Credit: MEXICAN SHRINP COUNCIL
Recipe Provided by: Chef Rigo Gutierrez, Zocalo Grill, San Diego, Calif.