Difficulty: Easy - for beginners
1/4 cup extra-virgin olive oil
1 tsp orange zest, plus more for garnish
1 cantaloupe, my favorite at the local grocery store is the Dulcinea Farms Tuscan-style, or any grooved musk-melon type cantaloupe
24 large shrimp, peeled and deveined with tails intact
12 thin slices proscuitto di parma, each cut in half lengthwise
Kosher salt and fresh ground black pepper, to taste
Fresh Mint for garnish
Soak bamboo skewers in water for 2-3 hours so that they don't burn on the grill. I often place them in water in the morning. Heat up your grill!
Using a melon baller, cut out melon balls and place in a bowl. Set aside. Place the shrimp in a single layer into a shallow sided baking pan. In a small bowl whisk together the olive oil and orange zest. Drizzle the mixture over the shrimp, making sure they are well coated. Wrap the shrimp in the proscuitto slices. Thread the shrimp onto skewers, alternating with melon balls, you should be able to fit three shrimp per skewer. Grill approximately 2-3 minutes each side, until lightly charred and cooked through. Garnish with mint, serve immediately.