Slice the skirt steak against the grain into 1/2-inch thick pieces.

Skewer each piece of steak onto the bamboo skewers.

Push the skewer through so that steak is closest to the flat end of the skewer and the point of the skewer is at the bottom.

Place skewered steak onto a plate or baking sheet.

In a small bowl, combine spicy steak seasoning and paprika.

Sprinkle the seasoning mixture over the steak skewers, ensuring even coverage.

Preheat grill or grill pan over medium-high heat.

Grill the steak skewers for 2 to 3 minutes per side, or until cooked to desired doneness.

Cut the ends off of the cantaloupe.

Cut the cantaloupe in half and use a spoon to scoop out the seeds.

Place the cantaloupe halves onto plates with the bottom ends down to create a stable base.

Place a small ramekin into the opening of each cantaloupe half; this will hold the dipping sauce.

Remove the skewers from the grill.

Stick each skewer into the cantaloupe halves, arranging them attractively.

To prepare the Round Table Remoulade Sauce, combine mayonnaise, hot sauce, tomato paste, chopped pimentos, and pimento juice in a medium bowl.

Mix the remoulade sauce well.

Transfer the remoulade sauce to the ramekin in the cantaloupe.

To prepare the Medieval Steak Sauce, combine olive oil, dried parsley, dried chives, crushed garlic, salt, and pepper in a medium bowl.

Mix the steak sauce well.

Transfer the steak sauce to the ramekin in the cantaloupe.