Recipe By: La Cucina Italiano, Oct 1996 Boil the shrimp for 2 minutes, drain and cool. Slice the cantaloupe in half horizontally, peel, and remove the seeds. Cut one half of the cantaloupe in long, thin slices, preferably using a mandoline. Cube the remaining half of the cantaloupe. Bring porto to the boil in a small pan, and continue to boil until it reduces to one tablespoon. To make the sauce: place remaining cantaloupe in a food processor or blender with reduced porto, salt, freshly ground pepper, lemon juice, a dash of Worcestershire, and olive oil. Blend to make a smooth sauce. Divide the sliced cantaloupe among four plates. To each plate, add 3 shrimps, 5 blackberries, and a handful of mesclun; drizzle with a little sauce, garnish with chervil, and serve immediately. Cover recipes, from web site: ? 1996 The Magazine of La Cucina Italiana. Posted to KitMailbox Digest by Cairn Rodrigues
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|Serving Size: 1 Serving (158g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 124 (74%)|
|Amt Per Serving||% DV|
|Total Fat 13.8g||18 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 0mg||0 %|
|Sodium 62mg||2 %|
|Potassium 376.6mg||10 %|
|Total Carbohydrate 11.8g||3 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 10.5g|
|Protein 1.2g||2 %|
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Calories per serving: 168
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