Easy Melon and Prosciutto Salad with Grilled Shrimp
If you’re looking for a fresh, elegant, and flavor-packed salad, this Melon and Prosciutto Salad with Grilled Shrimp is the perfect pick. Sweet, juicy melon wrapped in prosciutto, grilled shrimp with a smoky, citrusy kick, and a bed of crisp butter lettuce and arugula—all drizzled with a Pear Balsamic & Desert Gold vinaigrette.
This salad is light yet satisfying, balancing sweet, salty, and tangy flavors in every bite. The grilled prosciutto-wrapped shrimp bring a rich, smoky depth, while the shaved parmesan and mozzarella balls add a creamy finish. Whether served as a main dish or a side, this salad is guaranteed to impress.
Easy Melon and Prosciutto Salad with Grilled Shrimp
Big Poppa
4
15 minutes
5 minutes
Mediterranean / American
Salad
This Melon and Prosciutto Salad with Grilled Shrimp is a refreshing, flavor-packed dish featuring sweet melon, salty prosciutto, citrus-seasoned shrimp, and a bold Pear Balsamic dressing. Perfect as a light meal or a show-stopping side.
Ingredients
½ cup extra virgin olive oil
¼ cup pear balsamic vinegar
1 tbsp Big Poppa’s Desert Gold Seasoning
4 cups butter lettuce
2 cups arugula
½ red onion, thinly sliced
¼ cup shaved parmesan
½ cup mozzarella balls
1 small melon (cantaloupe or honeydew), sliced
8 slices prosciutto
12 large shrimp (peeled & deveined, tails on)
1 tbsp Big Poppa’s Desert Gold Seasoning
Olive oil (for grilling)
Skewers
Directions
In a small bowl or jar, whisk together extra virgin olive oil, pear balsamic vinegar, and Big Poppa’s Desert Gold Seasoning.
Set aside in the fridge while you prep the salad.
Slice the melon into wedges and wrap each slice in prosciutto.
Season the shrimp with Big Poppa’s Desert Gold Seasoning and wrap them in prosciutto as well.
Skewer the wrapped shrimp for easy grilling.
In a large bowl, toss together butter lettuce, arugula, red onions, and shaved parmesan.
Keep the salad chilled until ready to serve.
Heat your griddle or grill to medium-high heat and oil it lightly.
Grill the shrimp skewers for about 2-3 minutes per side, until the prosciutto is crisp and the shrimp are cooked through.
Remove the salad from the fridge and add the mozzarella balls.
Drizzle the Pear Balsamic dressing over the greens.
Arrange the prosciutto-wrapped melon slices and grilled shrimp on top.
Grab a fork and dig into this sweet, savory, and citrusy masterpiece!
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