Heat the oil in a heavy non-stick skillet over medium-high heat.
Saute the shallots, jalapeno and garlic until golden and toasted around the edges.
Remove from heat and add soy sauce and cumin. Let cool.
Scrape the cooled ingredients into a bowl and toss with lime juice, watermelon, shrimp, parsley and roasted red pepper.
Season with pepper to taste, then serve with chips and margaritas, fish tacos or on top of grilled salmon.