Shrimp, fennel, and grapes in cantaloupe
¾ pound(s), medium, peeled and deveined
Uncooked fennel bulb(s)
½ medium, trimmed and very thinly sliced (or 1 cup sliced celery)
1 cup(s), seedless, halved
2 Tbsp, chopped Fennel leaves
Reduced calorie mayonnaise
Fresh lime juice
1 Tbsp, or lemon juice
2 medium, halved and seeded
2 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.