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Shrimp And Cantaloupe Salad With Lemon Mayonnaise

Healthycooking's picture
Ingredients
  Cooked shelled deveined shrimp/Frozen cooked shrimp, thawed 1⁄2 Pound (Medium Sized)
  Cantaloupe 2 Cup (32 tbs), diced (Loosely Packed For Measuring)
  Minced fresh cilantro 1 Tablespoon
For the mayonnaise
  Egg/1/4 cup prepared egg substitute 1
  Lemon juice 2 1⁄2 Tablespoon
  Grated lemon zest 1⁄2 Teaspoon
  Light vegetable oil 3⁄4 Cup (12 tbs) (Such As Canola)
  Salt 1⁄4 Teaspoon
  Black pepper 3 Dash
Directions

Combine the shrimp and cantaloupe; chill.
Put the egg, lemon juice, and lemon zest in a blender container, and whip until the mixture is frothy.
Pour the oil into a pitcher.
With the motor running, pour the oil in a very thin stream through the feed hole into the egg mixture until the mayonnaise is thick and will incorporate no more oil.
It's okay to stop and check at any point.
Spoon the mayonnaise into a bowl.
Whisk in the salt and pepper.
Refrigerate.
Just before serving, mix the shrimp and melon mixture with 1/2 cup of mayonnaise.
(If you do it earlier, the melon will make the dressing watery.) Sprinkle with cilantro.
The remaining mayonnaise will keep a week in the refrigerator.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Ingredient: 
Shrimp
Interest: 
Healthy

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