Melon and prosciutto is an and easy and elegant starter. Add shrimp to the mix (preferably wild-caught shrimp from Florida waters) and some good crusty bread on the side, and you’ve got yourself a simple summer supper in less than 20 minutes. This recipe for melon with shrimp and prosciutto comes to us courtesy of Chef Scott Hunnel as part of our new series What Chefs Actually Cook at Home. Visit us on Facebook or Instagram to see Chef Scott’s video.
1 cantaloupe, peeled, seeded and cut into chunks
3 tablespoons mascarpone or yogurt
8 shrimp, peeled and deveined (leave tail intact)
8 slices prosciutto
1 tablespoon plus 1 teaspoon olive oil
1 pound arugula or mixed greens, washed and spun dry
coarse salt and pepper to taste
Make the melon sauce: Place melon chunks in blender and puree until smooth. Transfer to a mixing bowl and whisk in mascarpone. or yogurt. Chill and reserve.
Prepare the shrimp: Wrap one prosciutto slice around the center of each shrimp. Heat one tablespoon olive oil in a skillet over medium heat, place shrimp in heated pan and season with salt and pepper. Cook one to two minutes on each side, or until shrimp are completely opaque. Set aside to cool.
Plate: Distribute melon sauce evenly in the center of each bowl and top with two shrimp apiece. Place prosciutto slice next to shrimp. Toss greens with one teaspoon olive oil, season with salt and pepper and place around bowl.