Ingredients
- 4 cantaloupe melons, halved
- 5½ tablespoons white wine vinegar
- 5½ tablespoons Dijon mustard
- ½ teaspoon salt
- 5½ tablespoons olive oil
- 1 kg (2 lbs) medium prawns (shrimp), not peeled
- 2 celery stalks, chopped
- 1 bunch spring onions (green onions), chopped
- 2 minced garlic cloves
- 10 cm (4 inch) piece of cucumber, chopped
- 2 teaspoons sugar
- 2 tablespoons fresh basil leaves, torn
- ¼ teaspoon black pepper
- 2 tablespoons paprika
- 2 liters (4 pints) water
- 8 chives, to garnish
Method
- Bring the water to a boil, then add the prawns.
- Cook them for about 3 minutes or until they go pink.
- Drain them and rinse with cold water.
- Peel and de-vein the prawns, then chill them in the fridge.
- Whisk the olive oil, vinegar, paprika, mustard, sugar, salt and pepper together, then stir in the garlic, cucumber, basil, celery and green onions.
- Add the prawns and toss well to coat.
- Cover and chill in the fridge for 3 hours.
- Cut the cantaloupe melons in half and scoop out the seeds.
- Divide the prawn salad between the cantaloupe halves and garnish each one with a couple of chives.
Notes
Shrimp (US) = Prawn (UK)
Appetizer (US) = Starter Recipe (UK)