Gingered Melon And Shrimp Salad
|Dry white wine||1⁄3 Cup (5.33 tbs)|
|Grated fresh ginger root||2 Teaspoon|
|Whipping cream||1 Cup (16 tbs)|
|Ground nutmeg||1 Teaspoon|
|Cinnamon||1 Teaspoon, mixed with granulated sugar|
|Granulated sugar||1 Teaspoon|
|Medium cooked shrimp||1 1⁄2 Pound, shelled and deveined|
|Fresh mint leaves||1⁄4 Cup (4 tbs)|
Cut melons in half and remove seeds.
Using a melon bailer, scoop out flesh.
Reserve melon shells.
In a large bowl, combine wine and ginger.
Add melon balls and refrigerate for 1 hour.
Beat cream until soft peaks form.
Add nutmeg and cinnamon-sugar.
Fold in gingered melon balls and shrimp, making sure they are well coated with cream and spice mixture.
Spoon into reserved melon shells.
Garnish with fresh mint leaves.