Honeydew - Shrimp Appetizer

Course : Appetizers
Serves: 4
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1 small honeydew melon
16 medium shrimp -- boiled, shelled and cooked
1 1/2 tablespoons fresh lemon juice
1/2 cup part skim ricotta or lowfat cottage cheese
6 tablespoons buttermilk -- (approximately)
1 teaspoon salt -- if desired to taste
1 teaspoon freshly ground black pepper -- to taste
1 teaspoon lemon juice or vinegar
2 1/2 tablespoons snipped fresh dill

Preparation / Directions:

Make melon balls, or cut the melon into small cubes. Combine the melon with the shrimp and 1 1/2 tablespoons lemon juice. In a blender, whip the cheese with a few tablespoons of the buttermilk, gradually adding more buttermilk until the mixture achieves the consistency of heavy cream. Transfer the mixture to a small bowl and add the salt and pepper, 1 teaspoon of lemon juice or vinegar and the dill Pour the dressing over the melon and shrimp. Toss the ingredients and chill the mixture for 1 hour before serving. To serve, arrange the honeydew - shrimp mixture on a crisp lettuce leaf (red leaf lettuce is especially attractive).

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