Killer Grilled Shrimp Recipe

Prepare marinade

In a medium bowl combine 3 tbs olive oil, 2 tbs lime juice, 2 tsp minced garlic, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1 tsp kosher salt, 1/2 tsp black pepper and 1/4 tsp red pepper flakes (if using). Whisk until blended.

Marinate shrimp

Add 24 large shrimp (peeled, deveined, tails on) to the marinade and toss until evenly coated. Cover and refrigerate for 15–30 minutes (no longer than 30 minutes to avoid curing the shrimp).

Preheat grill

Preheat a grill or grill pan to medium-high heat (about 400–450°F / 200–230°C). Lightly oil the grates or brush the grill pan with oil to prevent sticking.

Skewer (optional) and grill

Thread shrimp onto skewers (4 shrimp per skewer) or grill them directly. Place shrimp on the hot grill and cook 2–3 minutes per side until opaque and firm with light char marks. Total cooking time 4–6 minutes depending on size. Do not overcook.

Transfer grilled shrimp to a platter and tent loosely with foil to keep warm while you finish the salad and garnish.

Prepare ingredients

While shrimp marinate, cut watermelon into 1/2" cubes to total about 3 cups. Thinly slice 1/4 cup red onion, roughly chop 3/4 cup cilantro leaves and tender stems, and mince 1/2 jalapeño if using. Zest 1 lime.

Assemble dressing

In a bowl whisk together 2 tbs lime juice, 1 tbs extra-virgin olive oil, 1 tsp lime zest, 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper until emulsified.

Gently fold the watermelon, chopped cilantro, red onion and jalapeño into the dressing. Taste and adjust seasoning — add a pinch more salt or a squeeze of lime if needed. Chill briefly or serve immediately.

Toast Marcona almonds

In a small dry skillet over medium heat, toast 1/2 cup roughly chopped Marcona almonds, stirring, until fragrant and lightly golden, about 3–4 minutes. Remove from heat and cool slightly.

Plate: Spoon a bed of the watermelon-cilantro salad onto a serving platter or individual plates. Nestle the warm grilled shrimp on top. Scatter the toasted Marcona almonds over the dish, sprinkle with 1/4 tsp flaky sea salt, garnish with cilantro sprigs and serve with lime wedges.

Serve immediately so shrimp remain warm and crunchy almonds retain texture.