Photo: Iain Bagwell
Grilling watermelon adds a smoky note to the fruit and gives it a slightly meaty texture that matches well with shrimp. Cooking takes only a couple of minutes, so have both sets of skewers ready before you start. You'll need 12 flat metal skewers (12 in. long) or 18 skewers (8 in. long)--or use bamboo skewers of the same size, soaked in water for 30 minutes.
1. In a medium bowl, whisk together 1/3 cup oil, the lime zest and juice, chopped mint, thyme, chile flakes, garlic, salt, and pepper. Pour half into a small bowl and set aside.
2. Add shrimp to remaining marinade mixture in medium bowl and chill, covered, about 1 hour.
3. Meanwhile, cut peel from watermelon, then cut fruit into chunks about 3/4 in. by 1 in. Heat a grill to very high (550° to 650°).
4. Thread watermelon onto six to nine skewers (8 to 12 in. long) so pieces lie flat. Brush on both sides with remaining 1 1/2 tbsp. oil. Thread shrimp onto six to nine more skewers, piercing each through its top and bottom to form a C (so shrimp lies flat).
5. Grill watermelon on one side only until grill marks appear, 1 minute. Transfer to a platter. Grill shrimp, turning once, just until pink, 1 1/2 to 2 minutes total; set on platter.
6. Drizzle skewers with reserved marinade and sprinkle with torn mint.