Shrimp Summer Salad in Cantaloupe Bowls

This is a very refreshing, sweet, no cook, healthy, lite, lemony, low fat summer meal. You can use store bought frozen cooked shrimp, But leftover grilled shrimp is just great in this salad. You don't need to salt because the capers, and feta are salty and lemon is a substitute for salt. But if you are a lover of salt taste first.

• Ready In: 15 mins
• Serves: 4

Ingredients

• Bowls

• 2  cantaloupes, halved seeded

• Salad Ingredients

• 1⁄2 cup  red pepper, diced
• 2  scallions, sliced
• 1⁄2 tablespoon capers, rinsed
• 3  cups  peeled  cooked shrimp, sliced in half
• 4  ounces feta cheese, crumbled

• Dressing Ingredients

• 1⁄2 tablespoon  minced garlic
• 1⁄2 teaspoon sugar
• 1  teaspoon  minced fresh oregano
• 1  teaspoon  minced fresh cilantro or 1  teaspoon fresh parsley
• 1⁄2 cup low-fat plain yogurt, drained overnight in the refrigerator liquid discarded
• 1  teaspoon Dijon mustard
• 1  lemon, juice and zest of
•  black pepper

• Garnish Ingredients

•  sliced scallion
•  capers
•  fresh herb

Directions

1. Scoop the meat out from the cantaloupes and rough chop leaving a 1/4 inch so to keep the shell for the dish.
2. Place the meat of the cantaloupe in a bowl with rest of salad ingredients.
3. Mix all the dressing ingredients together in a blender.
4. Toss the dressing into the salad. Chill for one hour to let the flavors meld together.
5. Scoop 1/4 of the salad into each of the cantaloupe bowls.
6. Top with garnishes.