1 3-ounce package thin sliced prosciutto
1 whole cantaloupe
salt and pepper
Store bought, frozen cocktail shrimp aren't exactly bursting with flavor, you usually have to rely on the cocktail sauce to make them shine. So you'll want to marinate them a little ahead of time.
Depending on the size of the shrimp, you may want to cut them in half, to help keep the final skewers bite size, and then drizzle in a little olive oil and fresh squeezed lemon juice and salt and pepper to taste. Mix it up and set it aside.
As far as the cantaloupe goes, cut it in half lengthwise, through the stem end, scoop out the seeds and use your knife to cut it lengthwise into 1 - 1 1/2 inch thick slices. Use the knife to separate the flesh from the rind and cut that into bite size cubes. You can do this part a little bit ahead of time too, if you want, and keep it cold in the fridge but you don't want to wrap the melon with the prosciutto until just before you're ready to eat.
Slice the thin slices of prosciutto lengthwise into three strips and then roll each cube of cantaloupe up in that and place it on a serving platter, big side down.
Tear the basil leaves in half, or even in thirds, and fold those in half if you need to and place them on top of the melon, one at a time, with a shrimp and a wooden skewer.
There are no exact amounts for something like this but one 3-ounce package of thin sliced prosciutto should make about 24 pieces.