Shrimp, Fennel, and Grapes in Cantaloupe
- Total Time
A salad with a mix of shrimp, crunchy fennel, and sweet grapes in a fresh lime dressing.
uncooked shrimp¾ pound(s), medium, peeled and deveined
uncooked fennel bulb(s)½ medium, trimmed and very thinly sliced (or 1 cup sliced celery)
grapes1 cup(s), seedless, halved
fennel2 Tbsp, chopped Fennel leaves
reduced calorie mayonnaise2 Tbsp
fresh lime juice1 Tbsp, or lemon juice
cantaloupe2 medium, halved and seeded
chopped walnuts2 Tbsp, toasted
- Bring a pot of water to a boil; add the shrimp and simmer until just opaque in the center, 3–4 minutes. Drain in a colander and rinse under cold water to stop the cooking. Dry the shrimp on paper towels.
- Combine the shrimp, fennel or celery, grapes, fennel leaves, mayonnaise, and lime or lemon juice in a medium bowl. Spoon into the cantaloupe halves, sprinkle with the walnuts, and serve at once.