- Servings: 12
|24 slices||Very Thinly Sliced Prosciutto|
|24 slices||Thinly Sliced Melon|
|24× 21-25||Count Shrimp, cleaned and peeled|
|6 Tbsp||Fresh Squeezed Lime Juice, divided|
|24 Tbsp||Cream Cheese|
|Tropical Mango Salsa:|
|2||Mangoes; Peeled, seeded and large dice|
|½ cup||Papaya, diced|
|2||Medium Jalepenos; Deveined & Seeds Removed, then diced|
|½ cup||Red Onion, diced|
|4 Tbsp||Chopped Fresh Cilantro|
|½ cup||Chopped Sweet Red Peppers|
Peel, devein and cook shrimp in simmering water just until done, but do not over cook. Place shrimp in a bowl, pour 3 tablespoons lime juice over, then cover and chill until serving time. Combine all salsa ingredients, then cover and chill until serving time.
Place one slice of prosciutto on a work surface, top with one slice melon, 1 tablespoon cream cheese, then 1 shrimp. Fold prosciutto over and repeat for remaining slices of prosciutto. Serve with salsa.
We live right on the ocean and have friends that shrimp in season, and are very generous with their catch. So I have to come up with new ideas to serve the shrimp. I recently brought these to a pig roast, and the host told me I could not come again, because these appetizers were upstaging his pig.