A deliciously refreshing appetizer, Melon and Prawn or Shrimp Cocktail is perfect for a summer dinner.
2 teaspoons sugar
1 garlic clove, crushed
1 teaspoon salt
½ teaspoon black pepper
6 tablespoons olive oil
1 tablespoon wine vinegar
1 tablespoon lemon juice
3 fresh mint sprigs, finely chopped
12 oz. prawns or shrimps, shelled and deveined
2 medium-sized honeydew melons, halved and seeded
First prepare the dressing. In a medium-sized mixing bowl, combine the sugar, garlic, salt and black pepper. Stir in the olive oil, vinegar, lemon juice and the chopped mint. With a fork, beat all the ingredients together until the sugar has dissolved. Mix in the prawns or shrimps. Cover the bowl and place it in the refrig-erator to chill for 30 minutes.
With a small melon bailer, scoop out the melon flesh. Place the melon balls in a medium-sized bowl. Cover the bowl and place it in the refrigerator to chill for 30 minutes.
Remove the melon balls and the prawns or shrimps from the refrigerator. Pour the marinated prawn or shrimp mixture over the melon balls. Gently toss the ingredients together with a wooden spoon to ensure that all the melon balls are evenly coated with the dressing.
Spoon the melon and prawn or shrimp mixture into individual dishes. Serve immediately.