Title: Shrimp and Cantaloupe Antipasto
Categories: None
Yield: 4 Servings

12 lg Shrimp; peeled
1 Cantaloupe
1/3 c White sherry or porto
Salt and pepper; to taste
1/2 Lemon
1 ds Worcestershire sauce
4 tb Extra virgin olive oil
20 Blackberries
2 c Mesclun; mixed baby greens,
-washed and dried
4 Sprigs fresh chervil

Recipe By: La Cucina Italiano, Oct 1996

Boil the shrimp for 2 minutes, drain and cool. Slice the cantaloupe in half
horizontally, peel, and remove the seeds. Cut one half of the cantaloupe in
long, thin slices, preferably using a mandoline. Cube the remaining half of
the cantaloupe. Bring porto to the boil in a small pan, and continue to
boil until it reduces to one tablespoon.

To make the sauce: place remaining cantaloupe in a food processor or
blender with reduced porto, salt, freshly ground pepper, lemon juice, a
dash of Worcestershire, and olive oil. Blend to make a smooth sauce.

Divide the sliced cantaloupe among four plates. To each plate, add 3
shrimps, 5 blackberries, and a handful of mesclun; drizzle with a little

sauce, garnish with chervil, and serve immediately.

Cover recipes, from web site: © 1996 The Magazine of La Cucina Italiana.

Posted to KitMailbox Digest by Cairn Rodrigues on Apr
23, 1998