Ingredients
3 c. honeydew melon
3 c. watermelon
1/2 c. finely chopped seedless cucumber
1/2 c. finely chopped red onion
7 tbsp. lime juice
1/4 c. finely chopped fresh flat-leaf parsley
1/4 c. finely chopped fresh mint
2 tbsp. red wine vinegar
1 tbsp. kosher salt
1 small red bell pepper
1 small yellow bell pepper
1 jalapeño
1 stalk celery
8 wooden skewers
2 tbsp. olive oil
2 tsp. chili powder
1/4 tsp. cayenne
16 medium peeled, deveined shrimp
1/2 c. nonfat plain Greek yogurt
2 tbsp. chopped fresh cilantro
Preparation
Step 1Puree honeydew and watermelon in a blender until smooth; transfer to a large bowl. Stir in cucumber, onion, 3 tablespoons lime juice, parsley, mint, vinegar, 1 1/2 teaspoons salt, bell peppers, jalapeño, and celery. Cover and chill at least 1 hour.Step 2Preheat grill to medium-high heat, and soak wooden skewers in water 20 minutes. Meanwhile, in a large bowl, whisk together remaining 4 tablespoons lime juice, oil, chili powder, cayenne, and remaining 1 1/2 teaspoons salt. Add shrimp and toss well, then set aside to marinate 10 minutes; drain and thread 2 shrimp onto each of the 8 skewers. Grill, flipping once, until just cooked through and pink, 3 to 4 minutes total; transfer to a plate.Step 3Pour gazpacho into 8 small glasses or bowls and garnish each with a dollop of yogurt and a sprinkling of cilantro. Arrange a shrimp skewer across the rim of each glass and serve. Looking for party-ready recipes? Try our top guacamole recipes, birthday cakes, or punch recipes.
