This battle was only to run through July 31st. I had the idea before the time frame, but I didn’t have the initiative to work on it during the week. A wonderfully slow Sunday provided me the opportunity to get the job done.
There are certain things that I am good at when it comes to cooking. If grilling is involved, I can hold my own with anyone. In this challenge, though, I could only fathom a smidgen of grilling. I knew I wanted to make guacamole because the wife would like it. But to make guacamole up to her standards? That is a different story. Originally I wanted her to help me with this so I didn’t screw it up. But when I started working on my recipe, the wife was trying to get over a major headache. I was on my own.
When I was finished, I brought the plate of watermelon guacamole wedges to the wife. She smiled that I had worked on the challenge and proceeded to eat both slices. I was worried she wouldn’t like the guacamole, but she said it was good. She like the jerk rub on the shrimp, but reminded me that I used that before and I should try to vary my selections. Shortly after, she came to the kitchen and saw my watermelon filled guacamole bowl and grinned. She asked how much jalapeno pepper I used and I said just one. She asked “An entire one? I usually only use part or half of one. Not that I mind, but it does have a lot of jalapeno flavor.” I asked, “Is that good?” She replied, “Good for me.”
So what did I come away with? Kids didn’t even try it. I guess that guacamole is not their thing. But the wife gave a proverbial thumbs up on something that she sets a pretty high bar. I’ll take that positive feedback.
Watermelon Guacamole with Jerk Shrimp
- 1 small watermelon
- 2 avocados
- 1/2 red onion, chopped
- 3 garlic cloves, minced
- 1 jalapeño pepper, seeded and chopped
- juice of 2 limes
- 1 cup cilantro, chopped
- 1 large ugly tomato chopped
- Salt to taste
- 8 large shrimp
- 2/3 tsp of Jerk rub
Cut the watermelon in half. Slice one of the halves in half again to create a watermelon bowl to hold the guacamole. In the small bottom piece, spoon out all the melon and drain the juice. Slice each half of the rest of the melon to get circular pieces. Cut each circular piece into wedges and lay the pieces on a serving platter. In a medium bowl, add avocado in large-size chunks. Mash with a potato masher until half smooth and half chunky. Add red onion, garlic, jalapeño pepper, lime juice, cilantro and salt to the bowl. Mix until combined. Add tomatoes prior to serving. Mix well and place in carved watermelon bowl.
Season shrimp with Jerk rub and thread onto a skewer. Grill shrimp until it turns pink (about 3 minutes). After removing the shrimp from the skewer, butterfly the shrimp to make thinner pieces. Lay the shrimp on top of the guacamole.
Scoop a serving of guacamole onto each watermelon piece with a piece of shrimp. Serve immediately.