1 lbwild caught gulf shrimp(or 4 packets of shrimp from SizzleFish.com)
1medium red onion, cut into 1" pieces
1/2teaspoonsea salt
1/4 teaspoonground black pepper
minced fresh cilantro
Instructions
For glaze, puree the soy sauce, sriracha, honey, garlic and 2 cups of watermelon in blender. Bring to a boil in small saucepan. Cook uncovered, until reduced by half.
On four soaked wooden skewers, thread shrimp, onion and remaining melon. Sprinkle with salt and pepper.
On oiled grill race over medium heat, grill kabobs, covered or until shrimp turn pink. Brush with half the glaze during the last 2 minutes. Sprinkle with cilantro and serve with remaining glaze.