Prosciutto Wrapped Gulf Schrimp with Florida Melons and Jamon Iberico Wine Pairing: Heller Estates Chenin Blanc, Carmel 2007 I never would have thought to puree melon (sweet, smooth), dot with soy (I think - salt offset) and build a small sculpture of shrimp, greens, edible flowers and what looks like (but I don't honestly remember - I don't take notes - if they include it on the menu you take home, you get it here...) a Parmesan crisp. It is all good. If I have time when I return from my walk, I'll try to post the next course and bread. I am not nearly as verbose on a work night!!!! .