• 24 shrimp - (41/50 size) -- peeled, deveined,
• blanched, and chilled
• 2/3 cup mayonnaise
• 2 teaspoons lemon juice
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon Old Bay Seasoning
• 2/3 cup finely sliced celery
• 1 Cantaloupe

1. Mix mayonnaise, lemon juice, fresh chopped parsley, and seasoning in a two quart bowl. Add the celery and shrimp. Mix well. Refrigerate until served.
2. Cut cantaloupe in half. Remove seeds. Cut a small flat slice on bottom (skin side) of cantaloupe to make it stand. Fill with shrimp salad and garnish with fresh chopped parsley.

yields 2 servings.