Shrimp Watermelon Sate

From National Watermelon Promotion Board 5 minutes prep time, excluding chilling time | Serves 4 What you need: 1/2 c seasoned rice vinegar 1/2 c chunky peanut butter 1 tsp minced fresh garlic 1 Tbsp minced fresh ginger 1 tsp low-sodium soy sauce, or to taste Dash of hot pepper sauce, or to taste 16 jumbo shrimp, cleaned, poached, and chilled 16 (2-inch) cubes seedless watermelon Fresh basil leaves or baby romaine leaves for garnish What you do: Slowly blend the rice vinegar into the peanut butter until completely blended. Stir in the garlic, ginger, and soy sauce and mix well. Season with hot pepper sauce to taste. Pour all but 2 tablespoons of the dressing over the shrimp and toss to coat them well. Chill for 1 hour. To serve, alternate shrimp and watermelon cubes on 4 skewers and baste with the remaining dressing. Serve over fresh basil or romaine leaves. Per serving: 263 Calories, 14 g Protein, 18 g Carbohydrates, 3 g Fiber, 17 g Total fat ( 3 g sat, 8 g mono, 5 g poly), 99 mg Sodium, Manganese, Vitamin B1 (thiamine), B2 (riboflavin), B3 (niacin), Copper, Vitamin B6, B12, C, E, Pantothenic acid, Iron, Magnesium, Phosphorus, Selenium, Zinc