• Savory Watermelon Salad

    Another tempting recipe from Shauna in our Facebook community by Rachael Ray…

    My hubs was out of town so I treated myself to a meal that I knew I would love, but wouldn’t satisfy his comfort food loving soul. Here it is! Watermelon salad with prosciutto wrapped shrimp. This salad serves four, but I’m pretty sure they really meant to say it served two because I ate half of it and well to be honest, please don’t condemn me I ate all twelve prosciutto wrapped shrimp. I couldn’t help it they were so good.

    Savory Watermelon Salad – from Rachael Ray

    Serves 4

    Ingredients:

    • 2 cloves garlic, grated or pasted (I just minced them)
    • 1 lemon, juiced
    • 2 sprigs Oregano or marjoram finely chopped (I get to use oregano from my garden woohoo)
    • 1 small fresno chile pepper, seeded and finely chopped or 1 tsp crushed red pepper (I didn’t have either so I left this out)
    • 6 tbsp EVOO, plus more for drizzling (I think the salad would have been good without this and if you do use it you it won’t save for the following day)
    • 12 jumbo shrimp, peeled and deveined, tails left on (I think leaving the tails on is nonsense. I hate touching cooked shrimp tails)
    • 12 thin slices prosciutto (cut the long slices in half and use half a slice for each shrimp)
    • 1/2 small red or golden seedless watermelon, cubed (pay attention and make sure you buy seedless….ugh)
    • 2 tomatoes, seeded and cut into bit size pieces (or go to Trader Joes and buy baby heirlooms, they are on sale right now)
    • 1/2 small red onion, thinly sliced
    • 3/4 lb ricotta salata or feta, crumbled into bite size pieces (I used feta)
    • 1/4 cup chopped flat leaf parsley
    • 1/4 cup chopped fresh mint

    Directions:

    1. 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.
    2. 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.
    3. In a bowl, combine the watermelon, tomatoes, onion, cheese, parsley and mint. Dress with the remaining 4 tbsp EVOO. (next time I will just put a bit on each salad served and not the whole salad so I can have some the next day); season with sea salt and pepper. Top each serving of salad with 3 shrimp, or be incredibly selfish and eat all twelve shrimp yourself, which is what I did! Yummy!!! Thanks Rachel Ray!
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2 Responsesso far.

  1. Shauna says:

    I made this again today for a party. I didn’t include the shrimp though. This time I left out the olive oil and added 2 tbsp’s of balsamic vinegar. This small change made the salad much more flavorful and will also make better leftovers without the oil. I served it in a hollowed out watermelon!

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