Pretty much any food served on a stick is going to be good, and this week’s recipe is no exception. It’s shrimp watermelon sate (also spelled and pronounced “satay”). Sate is basically an Indonesian shish kebob, except while the kebob is usually made of meat and a variety of vegetables, sate is made primarily with marinated meat and served with a dipping sauce.
If you’re not a fan of shrimp, you can also make this sate with grilled chicken. Again, it’s on a stick, so you know it’ll be good.
SHRIMP WATERMELON SATE
1/2 cup seasoned rice vinegar
1/2 cup chunky peanut butter
1 teaspoon minced fresh garlic
1 tablespoon minced fresh ginger
1 teaspoon soy sauce or to taste
1 dash hot pepper sauce or to taste
16 jumbo shrimp, cleaned, poached and chilled
16 2-inch cubes seedless watermelon
1 serving fresh basil leaves or baby romaine leaves for garnish
Slowly stir the seasoned rice vinegar into the peanut butter until completely blended. Add 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 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 leaves or romaine leaves.