| ZESTY RICE AND SHRIMP |
| Compliments of Ron & Debbie Lind |
| Printable Version |
| 1 medium size watermelon 2 cups white rice 1 cup water Juice of 2 limes 1 tbs. salt 1 tbs. black pepper 1 tbs. chili powder 1 tbs. ground cumin 4-5 minced garlic cloves 1 large onion, finely chopped 1 large red bell pepper, finely chopped 1 large green bell pepper, finely chopped 1 bunch of cilantro, finely chopped 2 lbs. large shrimp, shelled & deveined 1 cube butter, cut into small pieces Paprika Prepare barbecue for indirect cooking (this means make sure your heat source will not be directly over watermelon!). Cut an 8-10" oval out of the top of the watermelon. Scoop out all pink melon with a large spoon. Add all ingredients to inside of melon. Stir and mix well. Sprinkle with paprika. Replace oval top. Wrap entire melon in foil. Place on grill (not directly over flames) and cover. Cook for 3 hours. Serves approx. 8 people.
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