Prosciutto-Wrapped Shrimp and Melon

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  • Level: Easy
  • Total: 35 min
  • Active: 20 min
  • Yield: 6 to 8 servings
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Kosher salt

16 large shrimp, peeled and deveined (about 1 pound)

16 small thin slices melon (honeydew, cantaloupe and/or watermelon)

6 tablespoons extra-virgin olive oil

3 tablespoons white balsamic vinegar

1 teaspoon honey

Freshly ground pepper

8 thin slices prosciutto, halved lengthwise

1/2 cup fresh basil

1/2 cup fresh parsley


  1. Bring a large pot of salted water to a boil. Add the shrimp and simmer until cooked through, about 2 minutes. Drain and rinse under cold water; pat dry and transfer to a large bowl. Add the melon, 4 tablespoons olive oil, 2 tablespoons vinegar, the honey, 1/2 teaspoon salt and a few grinds of pepper; gently stir. Let marinate 15 minutes.
  2. Wrap 1 melon slice and 1 shrimp in a piece of prosciutto; secure with a toothpick. Repeat with the remaining ingredients.
  3. Transfer the remaining marinade to a blender. Add the remaining 2 tablespoons olive oil, 1 tablespoon vinegar and the herbs; puree. Season with salt and pepper. Serve the prosciutto-shrimp bundles with the dressing.