Grilled Watermelon Pizza with Shrimp
Summer can be so much fun, and hot and hot some more. So let’s cool things down a little bit and possibly heat some things up with our newest adventure in cooking by adding some pepper flakes and maybe some jalapeno peppers to the mix.
- Red Onion
- White Wine Vinegar
- Salt & Pepper
- Small Orange tomatoes
- English cucumber
- Goat Cheese (Creamy)
- Fresh Shrimp from the Carolina Meat & Fish Co in South Charlotte, NC
- Balsamic Vinegar (syrup type)
- Jalapeno Peppers (If desired)
- Red Pepper Flakes (If desired)
Slice red onions as thin as you can, set in a small bowl. Add White Wine Vinegar, warm water, salt and sugar into a measuring cup, (1 cup). You want more vinegar than water. Let sit for 15 minutes to an hour until the mixture turns red. Set aside.
In a 1 gallon plastic zip bag, put 1 pound of peel & deveined shrimp in, drizzle olive oil to coat, add a spoon full of minced or chopped garlic, salt & pepper to taste. Let sit for 15 minutes to 1 hour in refrigerator.
Slice watermelon whole so it’s still round, or you could cut into large slices. Lightly coat with olive oil, salt & pepper to taste.
Grill watermelon, or place in a cast iron pan on medium heat. You’re only trying to warm the watermelon and put some grill marks on it. While you’re grilling the watermelon, cook shrimp mixture in another cast iron pan on medium until pink and warm inside,.
Remove watermelon and start placing on arugula, tomatoes, cucumbers, your pickled red onions, goat cheese and warm shrimp. Drizzle balsamic vinegar over the watermelon and salt & pepper one last time to taste. Cut into slices and serve.