Reel Cuisine

This is summer entertaining on one platter. Skewers of charred bell peppers, asparagus, leek, sweet corn, and red onion get a hard sear on the grill, then crown a bowl of cool, lime-spiked watermelon salsa for that hot-cold contrast.

The lobster and shrimp take a quick swim in a ginger-honey-garlic marinade before going over the fire. Don’t marinate seafood longer than 20 minutes. The acid will start to cook the proteins and turn them mealy.

The watermelon salsa is the secret. Cubed melon, cucumber, scallion, cilantro, and minced jalapeño pull double duty as both salad and sauce. The juices from the watermelon combine with the lime and chile to dress the whole plate as you eat it.

Pro Tips

• Soak bamboo skewers 30 minutes so they don’t burn, or use metal skewers for repeat use.
• Let the watermelon salsa rest a full 30 minutes in the fridge so the flavors meld and the juices pool.
• Grill vegetables first while the seafood marinates, then drop the lobster and shrimp on a clean, hot grate.
• Pull shrimp the moment they curl into a C-shape. Past that, they’re rubber.
• Use seedless watermelon and pat the cubes dry so the salsa doesn’t go soupy.

Variations

• Swap shrimp and lobster for sea scallops or chunks of firm white fish like halibut.
• Add diced mango or pineapple to the salsa for a tropical lean.
• Use a spicier chile like serrano if you want real heat against the sweet melon.