Here we combine the breast of watermelon with the watermelon-marinated shrimp and a few herbs, flowers, and weeds from our garden. The spot prawns are prepared two ways: quickly torched and as a tartare. The torched spot prawn is garnished with spicy nasturtium flowers, and the spot prawn tartare is dressed with the tomato-watermelon water, jalapeño, and olive oil, then accented with small nasturtium leaves. The breast of watermelon is glazed with its pan juices and seasoned with smoked Maldon salt. Finally, a few leaves of oxalis accent the slices with an herbal and slightly sour counterpoint.
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