1 lb. unpeeled medium-size fresh shrimp 3 C. water 1/3 C. nonfat sour cream alternative 2 T. finely chopped celery 1 T. finely chopped onion 2 tsp. lemon juice 1/8 tsp. salt 1/8 tsp. curry powder 1 small cantaloupe 2 green leaf lettuce leaves
Peel and devein shrimp. Bring water to a boil; add shrimp and cook 3-5 minutes or until shrimp turns pink. Drain well; rinse with cold water. Cut each shrimp in half crosswise, and place in a small bowl.
Combine sour cream and next 5 ingredients, stirring well. Add sour cream mixture to shrimp and toss gently. Cover and chill thoroughly.
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.