Prosciutto Shrimp with Tropical Mango Salsa

Total Time Prep/Total Time: 30 min.
Yield 2 dozen
Test Kitchen Approved
Prosciutto and melon are a quintessential pairing. I took things a few steps further by adding an assortment of other fresh ingredients, including mango, pineapple and papaya. Finally, add shrimp and you’ve got yourself one tasty starter. —Jane Whittaker, Pensacola, Florida

Ingredients

  • 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

  1. 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.
  2. Drain shrimp, discarding lime juice. Place 1 cantaloupe slice on each prosciutto slice; top each with 1 shrimp. Fold both sides of prosciutto around shimp and melon. If desired, secure with toothpicks. Serve with mango salsa.

Nutrition Facts

1 wrapped shrimp with 1 tablespoons salsa: 65 calories, 1g fat (0 saturated fat), 37mg cholesterol, 170mg sodium, 7g carbohydrate (6g sugars, 1g fiber), 7g protein.

Prosciutto and melon are a quintessential pairing. I took things a few steps further by adding an assortment of other fresh ingredients, including mango, pineapple and papaya. Finally, add shrimp and you’ve got yourself one tasty starter. —Jane Whittaker, Pensacola, Florida
Recipe Creator
Community Cook

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