Prosciutto Shrimp With Cucumber-Melon Salsa

By shauna

Ingredients

• 1 C. Cantaloupe, peeled, seeded & diced
• 1/2 C. Cucumber, seeded & diced
• 2 Tbsp. Fresh Basil, minced
• 1 Tbsp. Shallot, minced
• 1 Tbsp. Honey
• 1 Tbsp. White Wine Vinegar
• 1 tsp. Olive Oil
• 1/2 tsp. Kosher Salt
• 12 Jumbo Shrimp, peeled & deveined ( tail segment left on )
• Salt & Pepper
• 6 Slices Prosciutto, halved lengthwise
• Olive Oil for Brushing

Preparation

Step 1

Combine first 8 ingredients for the salsa, cover & chill. Season shrimp with salt & pepper. Wrap in prosciutto, then thread onto short wooden skewers. Heat a grill pan over high heat; brush bottom of pan with oil. Sear shrimp in batches till they turn pink & cook through & prosciutto turns crisp, about 3 min. per side. Serve with salsa.