Shrimp and Cantaloupe Antipasto

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 <cairnann@yahoo.com> on Apr 23, 1998