1) Mix mayonnaise, lemon juice, fresh chopped parsley, and seasoning in a two quart bowl. 2) Add the celery and shrimp. 3) Mix well. Refrigerate until served. TO PREPARE CANTALOUPE: 1) Cut in half. 2) Remove seeds. 3) Cut a small flat slice on bottom (skin side) of cantaloupe to make it stand. 4) Fill with shrimp salad and garnish with fresh chopped parsley. Posted to recipelu-digest by "Diane Geary"
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (539g)|
|Recipe Makes: 2|
|Calories from Fat: 503 (62%)|
|Amt Per Serving||% DV|
|Total Fat 55.8g||74 %|
|Saturated Fat 8.3g||42 %|
|Monounsaturated Fat 14.8g|
|Polyunsanturated Fat 29.8g|
|Cholesterol 151.5mg||47 %|
|Sodium 1315.2mg||45 %|
|Potassium 954.4mg||25 %|
|Total Carbohydrate 63.6g||19 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 60.7g|
|Protein 18.6g||27 %|
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Calories per serving: 808
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