Directions:

1. Bring honey, liqueur, butter and lemon juice to a boil in a small saucepan.
2. Reduce heat to medium and keep mixture at a full rolling boil for about 8 minutes (mixture should be golden brown). Remove from heat and let cool.
3. Thread cantaloupe cubes and lemon slices onto skewers.
4. Grill over high heat for a few minutes on each side to lightly char, brushing with a little caramel sauce during the last few minutes of grilling.
5. Place on a platter and drizzle with warm (not hot) caramel sauce.
6. Dust with lemon zest and garnish with mint leaves.