Grilled Watermellon by Dave Thomas
8 slices seedless watermelon wedges, 1 1/2 inches thick
2 tablespoons Olive oil
Fresh ground pepper
Cut the watermelon in half, place cut side down on the table, then cut into slices, about 1 1/2 inches thick. Cut each slice in half, creating two wedges (if your melon is really big, you may need to cut each slice into three wedges). You can leave the rind on or cut it off, totally up to you.
Lightly sprinkle the wedges on both sides with sea salt. Stand the wedges on their edges on a rack over a sink or pan and let them drain for half an hour
Preheat the grill to 350.
After the watermelon has drained, rinse each piece under cold running water. Place each piece between two folded paper towels and gently but firmly press to remove excess water. You should stop just when you feel the watermelon begin to crunch.
Brush the watermelon lightly on both sides with the olive oil. Grill over heat until grill marks have formed and the melon is slightly softened, about 5 minutes.
Remove from grill and sprinkle with sea salt and a little fresh ground pepper.