As we continue our culinary journey around the World, June features recipes from Asian countries. We encourage you to try something new and share your thoughts with friends and family.


  • 570 grams extra-large shrimp (16/20 count), peeled and deveined, tails left on.


  • 2 tablespoons minced shallot
  • 2 tablespoons seeded and minced jalapeno chili pepper
  • 2 teaspoons rice vinegar
  • 1 teaspoon granulated sugar
  • 225 grams diced (1 centimetre) seedless watermelon
  • 1 section, about 7.5 centimeters, English (seedless) cucumber, halved lengthwise, seeded and thinly sliced into half-moons
  • 1 teaspoon minced fresh mint leaves
  • ¼ teaspoon kosher salt


  • 12 grams loosely packed fresh cilantro leaves and tender stems
  • 6 grams loosely packed fresh mint leaves
  • 3 medium garlic cloves
  • 2 tablespoons coarsely chopped fresh ginger
  • 2 tablespoons rice vinegar
  • 2 tablespoons vegetable oil
  • 2 teaspoons granulated sugar
  • 1 teaspoon Thai red curry paste
  • ¼ teaspoon kosher salt


  • 8 metal or bamboo skewers


01 - In a large bowl mix the shallot, jalapeno, vinegar, and sugar. Add the watermelon, cucumber, mint, and salt and toss gently to combine. To fully incorporate the flavours, let the salsa sit at room temperature for 30 minutes to 1 hour.

02 - If using bamboo skewers, soak them in water for at least 30 minutes.

03 - In a food processor combine the marinade ingredients. Process to create a coarse purée, occasionally scraping down the sides of the bowl to incorporate the ingredients.

04 - Transfer the marinade to a medium bowl, add the shrimp, and turn to coat them evenly. Cover the bowl and refrigerate for 30 minutes, turning the shrimp after 15 minutes.

05 - Prepare the grill for direct cooking over high heat (230°C to 290°C).

06 - Remove the shrimp from the bowl and discard the marinade. Thread the shrimp onto skewers. Brush the cooking grates clean. Grill the skewers over direct high heat, with the lid closed, until the shrimp are firm to the touch, lightly charred and just turning opaque in the center, 3 to 5 minutes, turning once. Remove from the grill and serve the shrimp warm or at room temperature with the watermelon salsa.


NOTE: This recipe was reused with permission, thanks to our friends from Weber. Originally published in Weber's Way to Grill™ by Jamie Purviance © 2024

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