Prosciutto and melon with shrimp tails
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 appetiser.
- 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.