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
6 tablespoons extra virgin olive oil (EVOO), plus more for drizzling
12 jumbo shrimp or large prawns, peeled and deveined, tails left on
Seafood seasoning blend (optional)
Sea salt and pepper
12 thin sliced prosciutto di parma
1/2 small red or golden seedless watermelon, cubed (3 cups)
2 tomatoes, seeded and cut into bite-size pieces
1/2 small red onion, thinly sliced
3/4 pound ricotta salata or feta, crumbled into bite-size pieces
1/4 cup chopped flat-leaf parsley
1/4 cup chopped fresh mint
In a medium bowl, combine the garlic, lemon juice, oregano (or marjoram), chile (or crushed red pepper) and 2 tablespoons EVOO. Add the shrimp, season with seafood seasoning blend, if using (otherwise, use sea salt and pepper), and turn in the dressing to coat. Roll up each shrimp in a slice of prosciutto. Drizzle or brush a little more EVOO over the shrimp.
Pre-heat an outdoor grill, indoor grill pan or a large skillet over medium-high heat. Add the shrimp and cook, turning once, until the shrimp are firm and opaque and the prosciutto is crisp, 3 - 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.