The last few years living on the oceanside in the southern outer banks has given me such an appreciation for seafood.Tilapia, mahi, flounder, grouper - fish was certainly plentiful in our area. Now we've moved to another coast and a quite different one at that. My obsession with Bravo's Top Chef has taught me that the gulf coast, too, is renowned for its seafood. Amberjack, mackerel, trout and most notably - shrimp. Seriously, the term jumbo shrimp has new meaning here in the Houston-Galveston area. Jumbo shrimp at home were the size of your thumb. Jumbo shrimp here are the size of your hand. And the color. The color is so pink and gorgeous.I had to search out a recipe that would allow me to try these gargantuan crustaceans. Brett and I were thoroughly impressed. Ironically enough I'm writing this post during another one of the gulf phenomenons: the random-I-put-out-your-power-flood-your-street-with-no-warning-pseudo-hurricane storm. Either way, I'm happy to be experiencing new, fresh ingredients. The recipe below I found in a Rachel Ray mag and was absolutely floored at how delicious it turned out. The shrimp and watermelon were so fresh and juicy this was sure to be a success.
Prosciutto Wrapped Shrimp with Watermelon Tomato Saladadapted from Every Day with Rachael Ray
12 jumbo shrimp, shelled, deveined & tails left on
12 thin slices prosciutto
2 cloves garlic, minced
2 lemons, juiced & zested
1/2 tsp oregano
1 tsp - 1 tbl crushed red pepper (depending on your taste)
1/2 small watermelon, cubed (about 3 cups)
1 tomato, chopped
1/2 small onion, chopped
3/4 lb feta, cubed
1/4 fresh parsley, rough chopped
6 tblsp olive oil
Salt & pepper to taste
1. Combine garlic, olive oil, lemon zest, lemon juice, 3 tblsp olive oil, oregano, and crushed red pepper. Add shrimp, a little salt and pepper and turn to coat. Allow to marinade for 30 minutes - hour.
2. Wrap each shrimp with one slice of prosciutto. Brush remaining marinade on each shrimp.
3. Heat a grill pan or grill to medium heat (a grill pan works best here so the prosciutto stays nice & snug on the shrimp). Place shrimp on grill and cook, turning once after 3-4 minutes each side. Shrimp will be opaque and prosciutto should be crisp.
4. Combine feta, watermelon, tomato, onion, parsley, remaining olive oil and salt and pepper.
5. Serve 4-6 shrimp on top of watermelon salad.
Serves 2.
