This was inspired by the Jose Andres' Gambas a la Plancha recipe, and having some fresh shrimp from Arganica. I was feeling a craving for a more cajun-y shrimp-and-grits setup, however. So, I figured there's no reason not to just do both. I left the grits simple, and focused on the shrimp and the chutney-like goop.

A ton of salt
3 whole shrimp per person
grits, plus water and butter for their preparation.

For the creole chutney:

1/2 medium onion, chopped
4 cloves garlic, minced
1 mild jalapeno
1/2 bell pepper (red preferred)
1 small tomato
1 tsp molasses

From http://www.epicurious.com/recipes/food/views/Thai-Spiced-Watermelon-Soup...

For soup
5 cups coarsely chopped seeded watermelon (from a 4-lb piece, rind discarded)
1 fresh lemongrass stalk*
3 tablespoons finely chopped shallot
1 1/2 tablespoons finely chopped peeled fresh ginger
1 tablespoon finely chopped garlic
1 1/2 tablespoons mild olive oil
1 small hot green chile such as Thai or serrano, finely chopped (including seeds), or to taste
2 tablespoons fresh lime juice, or to taste
3/4 teaspoon salt, or to taste

For crab