INGREDIENTS
1 cup sugar
2 red bell peppers, chopped
2 jalapeno chiles, seeded and chopped
3 cilantro sprigs, chopped
1 garlic clove, crushed
1 lb. large shrimp, tails on, peeled and deveined
1/4 cup extra virgin olive oil, divided
1 TBSP. fresh lime juice
1/2 tsp. cayenne pepper
2 tsp. chili powder
2 tsp. salt
1 tsp. black pepper
1 small seedless watermelon, rind on, halved and sliced
1 lime, halved
Toasted unsweetened coconut, optional
DIRECTIONS
Preheat grill to high heat.
Combine sugar and 2 cups of water in a medium saucepan over medium heat, stirring until sugar dissolves.
Transfer 1 1/2 cups syrup to a bowl; set aside.
Add bell peppers and next 3 ingredients to remaining syrup in saucepan.
Simmer over medium heat until liquid is syrupy and peppers are tender.
Combine shrimp, 2 TBSP. oil, lime juice and next 4 ingredients in a large bowl.
Grill shrimp 4 minutes on each side or until cooked through; set aside.
Brush each side of watermelon with reserved syrup and remaining 2 TBSP. olive oil.
Grill 1 minute on each side.
Arrange watermelon and shrimp on serving plates; squeeze lime over watermelon and shrimp, and top with pepper marmalade.
Garnish, if desired, with coconut.
Serves 4-6.
