John Myers
Spicy Watermelon Salad with Grilled Scampi Skewer and Mint Yogurt
The perfect spicy watermelon salad with grilled scampi skewer and mint yogurt recipe with a picture and simple step-by-step instructions.
- 1 Pc. Watermelon
- 15 Pc. Scampi
- 250 g Greek yogurt
- 1 bunch Mint
- 2 Pc. Limes
- 2 tbsp Honey
- 4 tbsp Olive oil
- 2 Pc. Red chili peppers
- 1 Pc. Clove of garlic
- Salt and pepper
- 5 Pc. Wooden skewers
- Wash the mint, shake dry, pluck the leaves and cut into small pieces. Mix the yoghurt, lime juice, lime zest with mint and season with salt and pepper.
- Peel off the shell of the scampi and remove the intestines. Peel the garlic clove and cut into fine cubes. Marinate the scampi in garlic, 2 tablespoons of olive oil, salt and pepper for about an hour and then stick on a long skewer.
- Halve the chili peppers, remove the seeds and cut into fine slices. Mix the chilli with 2 tablespoons of olive oil, the honey, and salt and pepper. Using a ball stick, poke round balls out of the melon and place in a bowl. Pour the chili mixture over the melon.
- Grill the scampi skewers on the grill for 3 minutes on each side. Put the melon balls in a plate, place the scampi skewer on top and serve the mini yoghurt separately in a small glass.
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