- 1/2 cup seasoned rice vinegar
- 1/2 cup 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
- 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.
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
National Watermelon Promotion Board
Representing 800 watermelon growers, shippers and importers nationwide, the goal of the National Watermelon Promotion Board is to promote the nutritional, culinary and convenience benefits of watermelon.