Prosciutto Shrimp with Tropical Mango Salsa Recipe
0 likes
Servings: 24 servings.
24 peeled and deveined cooked shrimp (16-20 per pound) 5 tablespoons lime juice MANGO SALSA: 2 medium ripe mangoes, peeled and chopped 3/4 cup cubed fresh pineapple 3/4 cup chopped peeled papaya 1/2 cup finely chopped red onion 1/2 cup finely chopped sweet red pepper 2 jalapeno peppers, seeded and minced 2 tablespoons minced fresh cilantro 2 tablespoons lime juice 24 thin slices cantaloupe 12 thin slices prosciutto, halved lengthwise
