Happy Memorial Day! I hope everyone is having fun cookouts and quality family time today.
This week is Urban Beach Week here on Miami’s South Beach. Which means I’ve been locked indoors avoiding bath salts, cannibals , and street shootings . The only time I’ve left my apartment is to go on grocery store runs at 8am when the crowds are still sleeping. Totally normal, right?
Actually this year is much more subdued than the last 2 years that I’ve spent on Miami Beach. It feels more like a military zone with all the police presence here. All of the main streets are barricaded for traffic and the residential zones are like ghost towns since most people who live here end up skipping town to avoid the chaos.
I saw a string of what looked like mall cops (about 20 of them) on bicycles cycling slowly down the street blowing whistles and flashing lights in sync. VERY INTIMIDATING. That will scare off any hoodlums hanging around town. In the meantime, I’m sucking down warm Watermelon and Prosciutto Spears wishing I was off the beach eating Maryland Style blue crabs with my family. Oh well.
Love and gratitude for all the brave men and women in service who fight for our country. And my heart goes out to the families who have lost their loved ones…
Ingredients
- 40 small watermelon cubes (seedless)
- 4 oz all natural prosciutto
- Handful of fresh basil, cut in strips
- 20 small wooden skewers
Instructions
- Thread each skewer with two pieces of watermelon and two small pieces of prosciutto, alternating between each.
- Use a griddle or flat skillet on the stove to sear each side of the watermelon skewers, about 1 minute on each side. If you need to use a drizzle of olive oil to keep them from sticking then do so, but I was able to sear them on a dry non-stick surface.
- After removing from the heat, take a sliver of fresh basil and spear it on each skewer end while they are still hot.
- These babies taste good hot or at room temperature and are perfect for passing out at parties. *Note: The watermelon tends to leak it’s juices when stored for a long time, so I prefer to make these fresh before consumption.
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