📝 About This Recipe
This vibrant appetizer marries the succulent sweetness of sun-ripened cantaloupe with the smoky, zesty snap of flame-grilled shrimp. Inspired by the coastal flavors of the Mediterranean and the bright produce of late summer, these skewers offer a sophisticated play on temperature and texture. It is a refreshing, low-carb delight that serves as the perfect palate cleanser or elegant party starter for any outdoor gathering.
🥗 Ingredients
The Protein
- 1.5 pounds Jumbo Shrimp (peeled and deveined, tail-on (approx. 18-24 count))
- 3 tablespoons Extra Virgin Olive Oil (high quality for the marinade)
The Marinade
- 2 tablespoons Fresh Lime Juice (from about 1 large lime)
- 1 teaspoon Lime Zest (finely grated)
- 2 cloves Garlic (minced into a paste)
- 1/2 teaspoon Smoked Paprika (for a subtle earthiness)
- 1/4 teaspoon Red Chili Flakes (adjust for heat preference)
- 1 teaspoon Honey (to help with caramelization)
- 1/2 teaspoon Kosher Salt
The Fruit and Herb Component
- 1 large Cantaloupe (perfectly ripe and chilled)
- 1/2 cup Fresh Mint Leaves (whole small leaves or larger leaves torn)
- 4 ounces Prosciutto di Parma (thinly sliced and torn into ribbons)
The Finishing Glaze
- 2 tablespoons Balsamic Glaze (store-bought or homemade reduction)
- 1 pinch Flaky Sea Salt (such as Maldon, for finishing)
👨🍳 Instructions
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1
If using wooden skewers, soak them in cold water for at least 30 minutes to prevent them from burning on the grill.
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2
In a medium glass bowl, whisk together the olive oil, lime juice, lime zest, minced garlic, smoked paprika, chili flakes, honey, and kosher salt until well combined.
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3
Pat the shrimp dry with paper towels to ensure a good sear. Toss the shrimp in the marinade until evenly coated, then cover and refrigerate for 15-20 minutes. Avoid marinating longer, as the acid in the lime will begin to 'cook' the shrimp.
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4
While the shrimp marinates, prepare the melon. Cut the cantaloupe in half, remove the seeds, and use a melon baller to create uniform spheres. Alternatively, cut into 1-inch cubes.
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5
Preheat your grill or a heavy cast-iron grill pan over medium-high heat. You want it hot enough to sear the shrimp quickly without overcooking the centers.
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6
Thread the marinated shrimp onto the skewers. For stability, you can thread them through both the head and tail ends.
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7
Lightly oil the grill grates. Place the shrimp skewers on the grill and cook for 2-3 minutes per side. The shrimp are done when they turn opaque and pink with a slight char on the edges.
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8
Remove the shrimp from the grill and transfer to a plate. Let them cool for 5 minutes; this prevents the cold melon from softening too much when assembled.
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9
To assemble, take a fresh skewer (or use the shrimp skewer if there is room). Slide on a melon ball, followed by a folded ribbon of prosciutto, a fresh mint leaf, and finally a grilled shrimp.
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10
Repeat the assembly until all ingredients are used. Arrange the completed skewers on a chilled serving platter.
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11
Just before serving, drizzle the balsamic glaze in a decorative zig-zag pattern across the skewers.
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12
Finish with a light sprinkle of flaky sea salt and any remaining lime zest for an extra pop of flavor and crunch.
💡 Chef's Tips
Choose a cantaloupe that feels heavy for its size and has a sweet, musky aroma at the stem end for maximum flavor. Don't overcook the shrimp; they should be 'C' shaped when done. If they curl into a tight 'O', they will be rubbery. If you don't like cantaloupe, Honeydew or even compressed watermelon make excellent substitutes. For a vegetarian version, replace the shrimp with thick cubes of grilled halloumi cheese. Ensure the melon is very cold before assembly to provide a refreshing contrast to the warm shrimp.
🍽️ Serving Suggestions
Pair with a crisp, chilled Sauvignon Blanc or a dry Rosé to complement the fruitiness. Serve alongside a bowl of whipped feta or Greek yogurt dip for added creaminess. These make a great side to a light summer couscous salad with toasted pine nuts. Offer a sparkling lime water with fresh cucumber slices as a non-alcoholic beverage pairing. Arrange on a bed of arugula for a more substantial salad-style presentation.