SHRIMP WATERMELON SATAY

1/2 cup seasoned rice vinegar
1/2 cup chunky peanut butter
1 teaspoon fresh garlic, minced
1 tablespoon fresh ginger, minced
1 teaspoon soy sauce (or to taste)
hot pepper sauce to taste
16 jumbo shrimp, cleaned, poached and chilled
12 (2-inch) cubes seedless watermelon
fresh basil leaves or baby romaine leaves (for garnish)

Gradually mix vinegar into peanut butter until blended. Stir in garlic, ginger and soy sauce until well combined, season with hot pepper sauce to taste.

Pour in all but 2 tablespoons of dressing over cooked shrimp and toss to coat. Chill for 1 hour.

To serve:
Alternate shrimp and watermelon cubes on four skewers and brush with remaining dressing. Serve over fresh romaine leaves.

Serves 4
Source: National Watermelon Promotion Board