Watermelon Rind Slaw Shrimp Crudite

1. Mix rice vinegar, sesame oil, sugar and red pepper flakes to make spicy marinade. Divide marinade into 3 with 1/4 cup for rind slaw, 1/4 cup for shrimp marinade and remainder saved to brush on assembled crudite and melon garnishes.
2. Snap tails off shrimp and mix with 1/4 cup marinade. Refrigerate for 2 hours.
3. Drain marinated shrimp in colander and broil under high heat on metal baking pan for 5 minutes until shrimp turn pink and are no longer translucent. Chill for assembly.
4. Scoop out flesh of watermelon and save for garnish and other recipes. Cut rind into 2" chunks of long strips.
5. Slice 12 ounces of watermelon rind paper thin (we used a mandolin).
6. Mix salt with thinly sliced rind and let sit for 10 minutes. Rinse salt off under running water in colander and let drain.
7. Mix 1/4 cup marinade with sliced rind. Allow rind slaw to marinate in refrigerator for at least 30 minutes before assembly.
8. Cut ends off cucumbers. Optional to scrape down peel edges to create decorative sides. Cut 1 cm. thick round slices from middle thickest sections of cucumber until you have about 24 slices. Save ends to thinly slice to use for plate garnish.

Assembly

1. Place cucumber slice on plate.
2. Place heaping tbs (about 1/2 oz.) of rind slaw on top of cucumber.
3. Sprinkle with black sesame seeds.
4. Top each crudite with a cooked chilled shrimp.
5. Brush top of each crudite tower with marinade.
6. Garnish plate with watermelon pieces and balls and thinly sliced cucumber skewered and brushed with marinade.

Note

1. Spicy rind slaw can also be served on top of Sushi rice or mixed with cooked shrimp, cucumbers, and other fresh vegetables in a fresh rice paper spring roll.