Cut the cantaloupe in half lengthwise. With a spoon, scoop out the seeds and discard. Using a melon baller or small cookie scoop, scoop out the melon into balls. An average cantaloupe should yield approx. 28 melon balls.
Fold each slice of prosciutto in half lengthwise. To assemble the skewers, push the end of the skewer through one end of the prosciutto. Thread on one melon ball. Pull the prosciutto under the melon and back through the skewer. Thread on another melon ball. Then, pull the prosciutto over the melon ball and thread back onto the skewer.
Keep alternating melon and prosciutto so the prosciutto looks like its weaving over and then under the melon. Thread a total of 4 melon balls with one slice of prosciutto on each skewer. Finish each skewer with a basil leaf on both the top and the bottom. Continue assembling the remaining 6 skewers.
For the chili lime salt, in a small bowl, combine the lime zest, chili powder, and salt. Sprinkle the salt over the skewers.
Equipment: 7 6-inch skewers are needed for this recipe.