A perfect Fourth of July treat!
1/2 lb fresh shrimp (wild caught), peeled and deveined
1/4 medium watermelon, diced into 1-inch cubes
1/2 tbsp macadamia nut oil
1/8 tsp lemon pepper or curry powder
1 medium lime, quartered
4 bamboo or metal skewers
On each skewer, thread 2 to 3 shrimp and 2 to 3 watermelon chunks, alternating each. Brush oil on the prepared skewers and sprinkle on the lemon pepper seasoning. Lay the skewers on a grill over high heat for 4 to 6 minutes, turning once. The skewers are done when the shrimp turns a bright orange and is no longer translucent. Serve immediately with lime wedges (or season to taste with the juice from the limes just prior to serving).
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