24 peeled and deveined cooked shrimp (16-20 per pound)
5 tablespoons lime juice
MANGO SALSA:
2 medium ripe mangoes, peeled and chopped
3/4 cup cubed fresh pineapple
3/4 cup chopped peeled papaya
1/2 cup finely chopped red onion
1/2 cup finely chopped sweet red pepper
2 jalapeno peppers, seeded and minced
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
24 thin slices cantaloupe
12 thin slices prosciutto, halved lengthwise
Directions
Place shrimp and lime juice in a large shallow bowl. Refrigerate, covered, while making salsa, turning once. In a large bowl, combine mangoes, pineapple, papaya, red onion, red pepper, jalapenos, cilantro and lime juice. Refrigerate, covered, until serving.
Drain shrimp, discarding lime juice. Place 1 cantaloupe slice on each prosciutto slice; top each with 1 shrimp. Fold both sides to close. If desired, secure with toothpicks. Serve with mango salsa.
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
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