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Shrimp and Melon Mosaic Salad
- 3/4 pound shrimp, cooked, peeled, deveined, cut into pieces (yields 2 cups)
- 1 cup cantaloupe pieces - 1/2 cup unpeeled cucumber, chopped (avoid seeds) - 2 tablespoons green onion, finely chopped - 1 tablespoon snipped fresh dill - 1 teaspoon orange zest - Dressing [recipe follows]
Combine shrimp, cantaloupe, cucumber, green onion, dill and orange zest in medium size bowl; set aside.
Serves 6
Dressing
- 1/3 cup mayonnaise
- 2 tablespoons catsup - 2 teaspoons Cognac (if desired) - 1 teaspoon lemon juice - dash pepper and salt to taste - 6 Bays English Muffins - chives for garnish Combine mayonnaise, catsup, Cognac, lemon juice, salt and pepper, blending well. Pour over shrimp mixture and toss gently. Serve on toasted muffin halves, allowing about 1/4 cup per muffin half. Garnish.
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