Preheat the oven to 375 degrees F.
Peel, seed and cut the cantaloupe into large pieces. Puree the cantaloupe, lemon juice, sugar, and mint in a food processor. If mixture is too thick add clean filtered water.
Put the prosciutto on nonstick baking sheet in 1 layer and bake or broil until crispy, about 5 to 10 minutes.
Pour the melon mixture into shot glasses and top with a piece of prosciutto in each glass.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.