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grilled WITH PROSCIUTTO, SHAVED PARMESAN AND PINE NUT GREMOLATA
½ watermelon, sliced into standard triangles,
rind on, seeds removed as best as possible
1 pkg of thinly sliced prosciutto
1 lemon, zested and juiced
1 bunch of parsley, chopped
1 cup of pine nuts, chopped
3 Tbsp of extra virgin olive oil
2 Tbsp of sea salt
½ cup shaved Parmesan
PREPARATION
Heat grill to 400 degrees. Slice watermelon into 1-inch thick triangles. In a medium-size mixing bowl, add chopped pine nuts,
olive oil, chopped parsley, lemon peel, 1 tablespoon of lemon juice and sea salt. Refrigerate for at least 15 minutes. Grill water-melon
for 2 minutes on each side, spritzing some of the lemon juice onto the watermelon near the end of cooking. When water-melon
is nearly done, top each piece with 1 to 2 tablespoons of mixture from bowl and close lid for 1 minute. Remove from heat
and place on serving tray. Garnish with 1 to 2 slices of prosciutto and shaved Parmesan.
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INGREDIENTS
serves six