One fruit I love in the summer is watermelon. I’ve always seen people use watermelon as a salad, but it never appealed to me, until I decided to see what all the fuss was about. OMG what have I been missing out on!!!! The flavor is fantastic and everything balances itself so nicely. The salty-ness of the prosciutto goes really well with the sweet-ness of the watermelon. So if you haven’t given this a try yet, be sure you do, because you are missing out on some yummy-ness here!

Prosciutto-Wrapped Shrimp with Watermelon-Tomato Salad
(Adapted from Rachael Ray Everyday Magazine July/August 2012)

Printer Friendly Version

2 cloves, garlic, grated or pasted
1 lemon, juiced
2 sprigs oregano or marjoram, finely chopped
1 small fresno chile pepper, seeded and finely chopped or 1 teaspoon crushed red pepper flakes
6 tablespoons EVOO, plus more for drizzling
12 jumbo shrimp or large prawns, peeled and deveined, tails left on
seafood seasoning blend (optional)
12 thin slices prosciutto di parma
½ small red or golden seedless watermelon, cubed (3 cups)
2 tomatoes, seeded and cut into bite-size pieces
½ small red onion, thinly sliced
¾ pound ricotta salata or feta, crumbled into bite-sized pieces
¼ cup chopped flat-leaf parsley
¼ cup chopped fresh mint

In medium bowl, combine the garlic, lemon juice, oregano, chile, and 2 tablespoons EVOO.


Add the shrimp, season with seafood seasoning blend if using (otherwise use sea salt and pepper), and turn the dressing to coat.


Roll up each shrimp in a slice of prosciutto. Drizzle or brush a little more EVOO over the shrimp.


Preheat an outdoor grill, indoor grill pan or a large skillet over medium-high heat. Add shrimp and cook, turning once, until the shrimp are firm and opaque and the prosciutto is crisp, 3 to 4 minutes.


In a bowl, combine the watermelon, tomatoes, onion, cheese, parsley, and mint.


Dress with the remaining 4 tablespoons EVOO; season with sea salt and pepper. Top each serving of salad with 3 shrimp.


Finding Isnpiration's logo

Subscribe To Our Newsletter

Join our mailing list to receive the latest news and updates from our team.

You have Successfully Subscribed!

Pin It on Pinterest

Share This