Shrimp Salad In Melon Cups

• 1 pound unpeeled medium-size fresh shrimp
• 3 cups water
• 1/3 cup nonfat sour cream alternative
• 2 tablespoons finely chopped celery
• 1 tablespoon finely chopped onion
• 2 teaspoons lemon juice
• 1/8 teaspoon salt
• 1/8 teaspoon curry powder
• 1 small cantaloupe
• 2 green leaf lettuce leaves

1. Peel and devein shrimp. Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turns pink. Drain well; rinse with cold water. Cut each shrimp in half crosswise, and place in a small bowl.
2. Combine sour cream and next 5 ingredients, stirring well. Add sour cream mixture to shrimp, and toss gently. Cover and chill thoroughly.
3. Cut cantaloupe in half crosswise with a sharp knife to form 2 large cups; remove and discard seeds. If needed, slice about 1/8 inch from bottom of each melon half so that it will sit flat. Spoon shrimp mixture evenly into lettuce-lined cantaloupe halves.

shrimp, water, nonfat sour cream alternative, celery, onion, lemon juice, salt, curry powder, cantaloupe, green leaf

Taken from www.myrecipes.com/recipe/shrimp-salad-melon-cups (may not work)