Grilled Shrimp and Melon Skewers

Halve melons, remove seeds and cut out about 16 balls with a large melon baller. Rinse the shrimp and pat dry. Alternately thread the shrimp and the melon balls on wooden skewers.

Rinse the rosemary, pat dry, pluck the needles and finely chop. Stir in the fennel, lemon juice, honey, oil, season with salt and pepper and brush the mixture on the skewers. Grill about 8 minutes, turning regularly, until golden brown. Brush frequently with the marinade.