Shrimp And Cantaloupe Salad With Lemon Mayonnaise
|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)|
|Black pepper||3 Dash|
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.
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.