Shrimp and Melon Appetizer


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This dish makes a tangy start to any meal. It’s garnished with olives and served on a bed of crushed ice.

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Serving Size / Yield

4 servings


  • 2 tomatoes, peeled, seeded and chopped
  • 1 green pepper, seeded and chopped
  • 1/2 fresh honeydew melon, scooped into balls
  • 1/2 cucumber, chopped
  • 1/2 C. raisins
  • 1/2 C. stuffed green olives, sliced
  • 6 oz. peeled, deveined, cooked shrimp
  • 3 C. boiled rice
  • few crisp lettuce leaves, shredded
  • 4 slices cucumber
  • 4 sprigs parsley
  • Dressing:
  • 3 Tbs. vinegar
  • 1/2 C. olive oil
  • 1/2 tsp. dry mustard
  • salt
  • freshly ground black pepper

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Mix together the tomatoes, green pepper, melon, cucumber, raisins, olive and shrimp. Toss the vegetable and shrimp mixture lightly in the dressing. Place the shredded lettuce leaves in the bottom of some individual cocktail glasses and top with the rice mixture. Garnish with the cucumber slices and sprigs of parsley.

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