The shrimp of Summer has arrived! Executive Chef Ross Burtwell walks you through all of the steps, including making his awesome watermelon ancho glaze…you’ve got my attention.
- Prepare a grill with Hill Country oak or mesquite
- Toast ancho chilies on the grill until puffy and fragrant
- Remove seeds and stem from chilies and discard. Place the chiles in a small bowl and cover with hot water for about fifteen minutes or until chiles are softened.
- Divide shrimp evenly into four separate piles. Take each group and lay pieces of shrimp side by side and run a bamboo skewer through both the top and bottom of the shrimp, season evenly with salt and pepper and brush with a little salad oil and hold until time to grill.
- Next remove cores from tomatoes and stems from the chiles brush with a little salad oil and place on the grill as well as the garlic and onions until roasted blackened and blistered on all sides.
- Place the grilled vegetables in a food processor along with watermelon juice and ancho chiles then run until nearly pureed.
- Season the ancho watermelon glaze accordingly with kosher salt and black pepper
- Brush shrimp skewers with ancho watermelon glaze and place on grill Cook until the shrimp turn pink and start to curl (about three minutes per side on a hot grill).
- Remove shrimp from the grill and release from the skewers.
- Place a couple of spoonfuls of watermelon pico in the center of four plates and top evenly with the shrimp. Drizzle some of the reserved ancho watermelon glaze across the shrimp and top with crumbled goat cheese.
- Serve immediately
Texas Watermelon Pico:
- Mix all ingredients together in a small bowl and season accordingly with salt and pepper.
- 5 dried ancho chilies
- 2 pounds Texas Wild Caught Shrimp, peeled and deveined
- 8 10 inch bamboo skewers
- Salad oil
- 2 fresh ripe tomatoes
- 2 or 3 serrano chilies
- 3 cloves fresh garlic, peeled
- ½ small onion, peeled
- 1 cup fresh squeezed Texas watermelon juice
- Kosher salt and fresh ground black pepper
- 1 cup Texas watermelon pico (see recipe)
- ½ cup Texas goat cheese, crumbled
- ½ cup green onions, minced
- ¾ cup fresh ripe tomatoes, diced small
- ¾ cup Texas watermelon, seeded and diced small
- 1 fresh jalapeno, minced
- 1 Tablespoon cilantro, minced
- 1 Tablespoon fresh lime juice
- Kosher salt and freshly ground black pepper
Texas Watermelon Pico