Season the shrimp generously with salt and pepper, and thread onto the skewers. In a 2-quart. sauce pot, bring 4 cups water to a boil over high heat. While the water comes to a boil, shuck the corn and split the ear in half. Cook the corn in the boiling water just until tender, about 3 minutes. Remove from pot and pat dry.

• Cut the watermelon into 1-inch cubes.
• Rinse and dry the mint, pick the leaves off the stems, and cut the leaves into thin slices.
• Juice half the lemon and cut the remaining half into wedges.

In a salad bowl, toss the watermelon with the mint, feta, and sprouted pumpkin seeds. Season with salt, the juice from half the lemon, and 1 tablespoon oil.

In a 12-inch grill or sauté pan over medium heat, warm 1 tablespoon oil until hot but not smoking. Grill the shrimp until it turns pink and is slightly charred, about 3 minutes on each side. Remove from the heat. Grill the corn until slightly charred, about 5 minutes.

Transfer the shrimp and corn to the serving plates along with the watermelon salad. Top the shrimp and the corn with cilantro-lime butter and serve with the lemon wedges.

You can grill both the shrimp and the corn to give this meal an irresistible smoky flavor. The shrimp cook quickly, so keep a close eye on the fire. If the coals are extra hot, you might want to move the shrimp to a cooler spot on the grill.

Compound butter, like the cilantro-lime butter provided here, is a mixture of butter and spices or herbs that can boost the flavor of meats and vegetables. You can make it by combining seasonings of your choice with soft butter, form it into a log, and refrigerate. It will keep for a several weeks.