Grilled Prawns with

8 two" wide by 4 " long pieces of
16 small prawns
1 cup watermelon liqueur
4 slices of prosciutto
1 Tbsp cornstarch
Squeeze of lemon
1 Cup Italian dressing
1/2 Cup red wine vinegar

Combine the wine vinegar with the Italian dressing. Add in the prawns and marinate
for at least 3 hours.

Boil the watermelon liqueur in a small
sauce pan. Add in a squeeze of lemon.
Mix the cornstarch with a half cup of cold water. Stir a small amount of the corn
starch slurry into the boiling watermelon liqueur until a thin sauce has formed. Remove from the heat and let cool to
room temperature.

Place the watermelon pieces on a hot
grill. Sear until grill marks have formed
on one side of the watermelon. Turn the watermelon over and grill the other side. Quickly remove the watermelon and refrigerate.

Grill the slices of prosciutto until crisp. Remove from the grill and crumble.
Remove the prawns from the marinade
and skewer. Grill the prawns.

Place the watermelon on individual
plates. Place the prawn skewer on top
of the watermelon. Drizzle with the watermelon sauce and top with the crumbled prosciutto.