Watermelon and Prawns
2 cups water
2 red bell
peppers, cored, seeded, and chopped
peppers, seeded and chopped
1 pound (16
to 20 count) prawns, peeled and deveined, with the tail left on
seedless watermelon, sliced into 1/4-inch wedges, rind on
coconut, toasted for garnish
sliced for garnish
In a small
saucepan over medium heat, add the water and the sugar. Cook over
low heat until the sugar is dissolved. Pour 1 cup of the syrup into
a small bowl and set aside.
remaining syrup, add the red pepper, jalapenos, garlic, and cilantro
and simmer on medium heat for 30 minutes, or until thickened and
meantime, toss the prawns in a bowl with half of the olive oil,
juice of 1 lime, cayenne, chili powder, salt, and pepper. Place on
the hot grill and grill each side until cooked through, 4 to 5
minutes. Set aside.
watermelon on a plate and brush each side with the reserved sugar
syrup and the remaining olive oil. Place on the grill and cook on
both sides, about 2 minutes.
Once the red
pepper marmalade is thickened, place watermelon on the plate with
prawns on top. Squeeze the remaining lime over it and spoon on the
marmalade. Garnish with coconut and scallions.