For the crostini with shrimp, fry the bread slices in a little olive oil until golden brown on both sides. Lift out, drain on a paper towel and keep warm. Core the honeydew melon and cut into small pieces.
Peel and seed the cucumber and cut into small slices. Put both in a bowl and marinate with balsamic vinegar, yogurt, salt, pepper as well as some olive oil. Season with cayenne pepper and lemon juice.
Clean the shrimp, salt, pepper and fry in a little olive oil for a total of 4 minutes all around. Spread the melon-cucumber salad on the still warm crostini and group the shrimp on top. Cut the mint into strips and sprinkle on top.
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