1/2 medium-sized watermelon, peeled, seeded and cubed (about 32 cubes)
32 large shrimp, cleaned, poached and chilled
1/2 bunch fresh basil leaves
2 cloves fresh garlic, minced
1 tablespoon fresh grated ginger (or 1 teaspoon dried)
1/4 cup peanut butter
1/2 cup rice vinegar (or mild-flavored vinegar)
1 tablespoon low-sodium soy sauce
kosher salt to taste
fresh ground pepper to taste
8 (6-inch) bamboo skewers
In a small bowl, whisk the vinegar and the peanut butter until completely blended.
Add in the garlic, ginger and soy sauce until fully combined.
Taste sauce and adjust seasoning with salt and pepper.
Pour most of the dressing over the shrimp, reserving some sauce for dipping.
Chill marinated shrimp for 1 hour.
To assemble, alternate shrimp, watermelon cubes and torn basil leaves on 8 skewers.
Serve skewers with leftover sauce.