Shrimp Salad in Melon Cups

Ingredients

• 1 small cantaloupe 
• 2 tablespoons celery finely chopped
• 0.1 teaspoon curry powder 
• 2 teaspoons juice of lemon 
• 2 leaf lettuce leaves green
• 0.3 cup nonfat cream alternative sour
• 1 tablespoon onion finely chopped
• 0.1 teaspoon salt 
• 1 pound shrimp fresh unpeeled
• 3 cups water 

Equipment

• bowl
• knife

Directions

1. Peel and devein shrimp. Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turns pink.
2. Drain well; rinse with cold water.
3. Cut each shrimp in half crosswise, and place in a small bowl.
4. Combine sour cream and next 5 ingredients, stirring well.
5. Add sour cream mixture to shrimp, and toss gently. Cover and chill thoroughly.
6. Cut cantaloupe in half crosswise with a sharp knife to form 2 large cups; remove and discard seeds. If needed, slice about 1/8 inch from bottom of each melon half so that it will sit flat. Spoon shrimp mixture evenly into lettuce-lined cantaloupe halves.