Prosciutto-Wrapped Shrimp with Watermelon-Tomato Salad

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)

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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.