Friday, June 13, 2014

Prosciutto-Wrapped Shrimp with Tomato & Watermelon Salad


Yes, I've made three different recipes with melon this week. I actually stumbled upon today's recipe when I was looking for ways to use up the prosciutto I bought for my melon skewers over the weekend. Since prosciutto and melon pair so well together, it's no wonder that I'm going with the duo again.

I adapted this meal from Rachael Ray; I basically prepared the recipe as written but opted to broil the shrimp so I wouldn't have to mess with the grill. I love that broiling made the prosciutto all the crispier!

You can omit the feta here, or opt for goat's milk feta as I did. This is a great summer recipe that comes together easily but still looks very fancy!


Prosciutto-Wrapped Shrimp with Tomato & Watermelon Salad
adapted from Rachael Ray

cloves grated garlic

  • juice of one lemon
  • 2 sprigs of finely chopped oregano
  • 1 tsp. crushed red pepper flakes
  • 6 tbs. olive oil, plus more for drizzling
  • 1 lb. jumbo shrimp, peeled & deveined with tails on
  • salt & pepper
  • 12 thin slices of prosciutto
  • 3 cups cubed watermelon
  • 2 roma tomatoes, chopped
  • 1/2 small red onion, thinly sliced
  • 1 cup goat's milk feta, crumbled (optional) 
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint

  • Preheat broiler and place oven rack 3 inches below heat.

  • Put garlic, lemon, oregano, red pepper and 2 tbs. olive oil in a large bowl. Add shrimp and toss to coat. Season mixture with salt and pepper.

  • Roll up each shrimp in a slice of prosciutto. Brush a little more olive oil on the shrimp and place on a baking sheet covered in tin foil.

  • Place shrimp in oven and broil for 2-3 minutes a side, or until shrimp is cooked through and prosciutto is crisp.

  • To make salad, combine watermelon, tomato, red onion, feta, parsley and mint in a large bowl. Dress with remaining olive oil and season with a little salt and pepper.

  • Serve shrimp on top of salad.

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