approx. 24 large raw peeled shrimp
1 medium zucchini, cut into 1/2-inch thick slices (or more as needed)
2 minced cloves of garlic
olive oil as needed for marinating shrimp and zucchini
1/2 large cantaloupe
3-4 ounces thin sliced prosciutto (see procedure)
black pepper for garnish
olive oil for garnish
chopped fresh basil for garnish
Get started by slicing as much zucchini as you like crosswise on a long bias into 1/2-inch thick slices and then tossing those with a little minced garlic, olive oil and salt and pepper.
Use another bowl to do the same thing with large raw peeled shrimp and then divide the marinated shrimp onto skewers.
Place the skewered shrimp onto a baking tray and pour any remaining garlic olive oil over the top.
Wash up really well and step outside to light the grill.
Rinse the cantaloupe under cold water, pat it dry and then slice it in half through the stem end. (You may only need 1/2 of a melon)
Scoop out the seeds from half of the melon and cut that half into long 1-inch thick slices and then carefully run your knife between the flesh and the rind and then cut the melon part in half crosswise.
Discard the rinds and cut each thin slice of prosciutto into thirds lengthwise and wrap each half slice of cantaloupe with 1/3 slice of prosciutto. (You can keep this cool in the fridge while you head out to the grill)
Depending on the size of the shrimp, the zucchini might take longer to cook than the shrimp and you want to make sure you bring a clean tray outside with you to put the cooked food on when it's done.
Once you're back in the house, divide everything up onto plates and finish with a little extra virgin olive oil, a crack of black pepper and some optional fresh chopped basil.