Pickled Watermelon Rind

1. In a small sauce pot on medium heat, bring to simmer the water, apple cider vinegar, kosher salt, sugar, and ginger.
2. Place the julienned watermelon rind in a heat-resistant plastic container.
3. Pour the simmering pickling liquid over the watermelon rind and let cool.
4. Let the watermelon rinds pickle in the liquid for about a week before use.

Chipotle mayonnaise

1. Blend the chipotle in adobo until smooth.
2. In a mixing bowl, incorporate the chipotle into the mayonnaise.

CHA! by Texas Pete® Glaze

1. In a small sauce pot on moderate heat, combine all the ingredients above and simmer to a glaze consistency.

Assembly for 50 chicken skin skewers

50 chicken skin skewers

25 Tbsp. pickled watermelon rinds

15 Tbsp. + ½ tsp. chipotle mayonnaise

15 Tbsp. +½ tsp. spicy sugar cane glaze

12½ cups pea shoots

Cut the chicken skin into 2-inch squares and skewer, sprinkle withTexas Pete® Dust – Dry Spice Seasoning, salt, and pepper, and grill on very high heat for 4 minutes on each side. When crispy, place the chicken skin skewers on a bed of pea shoots, top with pickled watermelon rinds, and drizzle the glaze around the skewers. With the help of a squirt bottle, place a dollop of chipotle mayonnaise on each skewer.