Prosciutto and melon with shrimp tails

  • Ready in: 30 minutes
  • Serves: 4
  • Complexity: easy
  • Origin: Dalmatia
Prosciutto and melon with shrimp tails


  • 1 large honeydew melon
  • a lemon half
  • 2 tbsp brandy
  • prosciutto slices
  • 400 g cooked shrimp tails


Cool the melon, wash it and dry it. Slice the melon and remove its pits.
Mix the juice of the lemon half with the brandy and pour over the melon slices.
Wrap a piece of prosciutto around the melon slice and add the cooked shrimp tails on top.
You can decorate the plate with fresh rucola and serve with toasted bread.


It's not really a recipe but the cool melon and the salty prosciutto make an excellent combination and with added shrimp tails is an excellent summer appetizer.

Suitable Drinks

  • White Wine
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