Ingredients
24 peeled and deveined cooked shrimp (16-20 per pound)5 tablespoons lime juiceMANGO SALSA:2 medium ripe mangoes, peeled and chopped3/4 cup cubed fresh pineapple3/4 cup chopped peeled papaya1/2 cup finely chopped red onion1/2 cup finely chopped sweet red pepper2 jalapeno peppers, seeded and minced2 tablespoons minced fresh cilantro2 tablespoons lime juice24 thin slices cantaloupe12 thin slices prosciutto, halved lengthwise
Preparation
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.
