Prosciutto-Wrapped Shrimp with Watermelon-Tomato Salad

prosciutto-wrapped shrimp with watermelon-tomato salad
  • 4Servings


  • 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 tsp. crushed red pepper
  • 6 tablespoons 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 tbsp. 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.

Preheat 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 to 4 minutes.

In a bowl, combine the watermelon, tomatoes, onion, cheese, parsley and mint. Dress with the remaining 4 tbsp. EVOO; season with sea salt and pepper. Top each serving of salad with 3 shrimp.