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

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.


Watermelon Gazpacho

Recipe courtesy of Tyler Florence

Gazpacho Soup in Cucumber "Shooter"

Recipe courtesy of Robert Irvine

Watermelon Gazpacho Shooters

Recipe courtesy of The Hearty Boys

Green Gazpacho Soup Shooters

Recipe courtesy of Food Network Kitchen

Avocado Gazpacho Shooters

Recipe courtesy of Silvana Nardone

Oyster Shooter

Recipe courtesy of Pearlz Oyster Bar

Bloody Brain Shooter

Recipe courtesy of Dan Goss

Browse Reviews By Keyword

          Dig In

          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.