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Cantaloupe shrimp Cocktail
3/4 - 1 lb. cold cooked Shrimp
1 cup whipping cream
2 1/2 Tbsp. catsup
Juice of 1 1/2 lemons
Salt and pepper to taste
2-3 large ripe cantaloupes
Halve cantaloupes and discard seeds. Remove the flesh with a melon ball cutter. Pile the melon balls in 6-8 stemmed glasses with the cold cooked Shrimp around the edge of the glass.
For the dressing, combine heavy cream with catsup and lemon juice. Season dressing and stir briskly with a whisk to thicken slightly. Chill.
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