Recipe courtesy of Stuart O'Keeffe
Episode: In The Doghouse
Save Recipe Print
35 min
25 min
10 min
12 servings



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.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.


Gazpacho Soup in Cucumber "Shooter"

Recipe courtesy of Robert Irvine

Avocado Gazpacho Shooters

Recipe courtesy of Silvana Nardone

Watermelon Gazpacho Shooters

Recipe courtesy of The Hearty Boys

Green Gazpacho Soup Shooters

Recipe courtesy of Food Network Kitchen

Oyster Shooter

Recipe courtesy of Pearlz Oyster Bar

Oyster Shooter

Bloody Brain Shooter

Recipe courtesy of Dan Goss

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.