If you’re not used to serving watermelon as a savory food, you’ll be amazed at how well it pairs with slightly spicy shrimp. A grilled piece of thick, no-pocket pita bread turns these easy skewers into an entire meal. Seedless watermelon works best here. Adjust the recipe to make as many as you need.
? Soak bamboo skewers in water for 30 minutes (or use metal skewers). Heat a gas grill on high.
? Alternate shrimp and watermelon pieces on the skewers. Brush generously with olive oil and sprinkle the shrimp with salt, pepper and curry powder. Brush the pita bread with olive oil on each side.
? Grill over high heat for 2-3 minutes on each side, just until the shrimp turn bright pink. Quickly grill the pita on both sides for a minute or two until heated through and golden brown. Serve at once.
- Watermelon, cut in 2-inch chunks
- Jumbo shrimp, shelled and deveined
- Olive oil
- Salt and pepper
- Hot curry powder
- No-pocket pita bread
? Soak bamboo skewers in water for 30 minutes (or use metal skewers). Heat a gas grill on high.
? Alternate shrimp and watermelon pieces on the skewers. Brush generously with olive oil and sprinkle the shrimp with salt, pepper and curry powder. Brush the pita bread with olive oil on each side.
? Grill over high heat for 2-3 minutes on each side, just until the shrimp turn bright pink. Quickly grill the pita on both sides for a minute or two until heated through and golden brown. Serve at once.
John & Tanya Bäck 
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