How To Make Grilled Shrimp & Watermelon Gazpacho - Best Recipe | Charleston Magazine

Ingredients

• 1 small seedless watermelon, 5 lbs. to get 4 cups of cubed, red fruit
• 1½ cups small dice red fruit of watermelon
• 1/2 cup seeded and finely diced jalapeño
• 1/2 cup finely diced red onion
• 1/2 cup finely diced red bell pepper
• Zest of 2 limes
• 1/4 cup fresh lime juice, about 2 limes
• 1 tsp. minced garlic
• 1/8 cup rice vinegar
• 1 tsp. Diamond Crystal kosher salt
• 1/2 tsp. freshly ground black pepper
• 1/8 cup chiffonade cut mint leaves
• 1/8 cup chiffonade cut cilantro leaves
• 2 Tbs. thinly sliced shallot
• 1/2 tsp. Diamond Crystal kosher salt
• 1/4 tsp. freshly ground black pepper
• 2 Tbs. fresh lemon juice, about 1 lemon
• 3 cups mesclun salad mix, about 1/2 lb.
• 1 cup diced, ripe avocado
• 1 cup halved heirloom cherry tomatoes, about 12 whole
• 2 Tbs. extra-virgin olive oil, divided
• 1/8 cup finely sliced chives for garnish
• 24 local (21-25 count) shrimp peeled and deveined, about 1¼ lbs.
• 2 Tbs. Paul Prudhomme Blackened Redfish Magic seasoning
• 1 Tbs. extra-virgin olive oil