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In a blender or food processor, blend together jalapeno, garlic, ginger, milk, mint, lime juice and fish sauce on high speed until smooth, about 2 minutes.
In a baking dish mix together shrimp and the marinade. Cover and refrigerate for about 1 hour.
Lightly oil grill with cooking oil. Preheat grill to medium-high.
Cut the watermelon and avocado into 1 - 2 inch cubes.
Remove shrimp from marinade and thread on skewers with avocado and watermelon, dividing evenly.
Grill on medium-high heat, turning once, for 6 to 7 minutes, until shrimp are opaque throughout.
Serve immediately & enjoy!