Grilled King Prawns with Caramelized Jalapeños

Ingredients:

• 450 g (16-20 pcs.) peeled and gutted king prawns (with tails)
• 2 tbsp of water
• 1 cup granulated sugar
• 2 red bell peppers, cored, seeded and chopped
• 2 jalapeno peppers, seeded and chopped
• 1 crushed clove of garlic
• 3 sprigs of cilantro, chopped
• 1/4 cup olive oil
• 2 limes, halved
• 1/2 tsp cayenne pepper
• 2 tsp chili powder
• 2 teaspoons of salt
• 1 teaspoon black pepper
• 1 small seedless watermelon, sliced ​​into 0.5 cm thick slices (with rind)
• Toasted coconut without added sugar for garnish
• 1 stalk of green onion for garnish

Preparation:

1. Place a small saucepan over medium heat, pour in water, and add sugar. Cook over low heat until the sugar dissolves. Pour 1 cup of sugar syrup into a small bowl.
   
   Add the red pepper, jalapeno pepper, garlic, and cilantro to the remaining syrup and simmer over medium heat for 30 minutes, until the mixture thickens and becomes jam-like.
2. Preheat the grill.
   
   Meanwhile, toss the shrimp in a bowl with half the olive oil, the juice of 1 lime, cayenne pepper, chili powder, salt, and pepper. Place them on a hot grill and cook on each side until cooked through, 4 to 5 minutes.
3. Brush each side of the watermelon with the reserved sugar syrup and the remaining olive oil. Place on the grill and grill for about 2 minutes on both sides.
   
   Once the red pepper jam has thickened, place the watermelon slices on a plate and top with the shrimp. Drizzle with the remaining lime juice and spoon over some jam. Garnish with coconut and green onions.