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Prosciutto-Wrapped Shrimp with Watermelon-Tomato Salad


  • 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.