Nuggets of country ham, watermelon pickles, and shrimp—true Southern comforts—make a sweet and tangy trio. Unlike most kebobs, which usually taste best right off the grill, these can be served chilled, perhaps with a cool mint julep.
MAKES ABOUT 2 DOZEN KEBOBS
SOUTHERN COMFORT MARINADE
| ½ | cup juice from a jar of watermelon rind pickles, either homemade or store-bought |
| Juice of 1 lemon | |
| 1 | tablespoon Peppered Sherry ([>]) or other dry sherry |
| 2 | dozen large shrimp, peeled and, if you wish, deveined |
| 8 | green onions |
| ½ | cup minced country ham or other smoky, somewhat salty ham |
| ½ | cup watermelon rind pickles |
| Soaked bamboo skewers | |
| Kosher salt or other coarse salt to taste | |
| Vegetable oil spray | |
| Additional Peppered Sherry ([>]) or other dry sherry, optional |
At least 1 hour and up to 3 hours before you plan to grill the shrimp, prepare the marinade, combining the ingredients in a medium bowl. Place the shrimp in a plastic bag, pour the marinade over them, and refrigerate.
Fire up the grill, bringing the temperature to high (1 to 2 seconds with the hand test).
While the grill preheats, finish preparing the kebobs. Drain the shrimp and discard the marinade. Slice off the full length of the green onion tops and reserve them. Mince the white portionsof half the green onions and cut the remaining white portions into ¾-inch sections. In a small bowl, mix the ham with the minced green onions. Make a slit into the back of each shrimp, just wide and deep enough for about 1 teaspoon of the ham mixture. With your fingers, stuff each shrimp with the filling and then wrap a section of green onion top around the shrimp to help hold the filling in place. Thread each shrimp onto a skewer, with its U-shaped arch toward the skewer's point. Avoiding crowding, thread a couple of watermelon pickle chunks and a green onion section onto each skewer. Sprinkle the kebobs with salt and spritz them lightly with oil.
Grill the kebobs uncovered over high heat for 3 to 4 minutes, turning once, until the shrimp are just opaque with lightly charred edges. If grilling covered, cook for the same amount of time, turning once midway.
Serve the kebobs hot or chilled, perhaps with a sprinkling of sherry.