Melon and shrimp cups

A00018 CUPS of MELON and shrimp 4 PERSONS INGREDIENTS 125 g of shrimps, 150 g mushrooms, 1 melon well mature, 2 celery sticks, 4 tablespoons Muscat, 4 large salad leaves, 2 tablespoons lemon juice, 4 basil leaves, 2 tablespoons thick cream, 1/2 teaspoon mustard strong, 3 drops of tabasco, pepper.

PROCEDURE Put the shrimp in a bowl; innaffiateli with half of Muscat and let them marinate for an hour in a cool place.

Prepare the mushroom chapels by foot; put them aside for a further use.

Quickly washed chapels, dry, cut into very fine slices and place them in a zuppierina; pepatele.

Chop the Basil, add the mushrooms; spray them with lemon juice, stir gently and put the zuppierina in a cool place.

Open the melon from the top with a sharp knife well.

empty, remove the pulp with a spoon hook forming balls that you will put in another zuppierina, pepper and water with remaining Muscat.

Put too cool.

With a spoon, salvaged the rest of the flesh of the melon and pass to garbage disposals.

Wash and dry the celery sticks, remove their wires and cut them into slices of 2 mm thickness.

Wash and dry the salad leaves.

When serving, 4 cups lined with lettuce leaves.

Put the mustard in a bowl, add the cream, tabasco sauce and chopped melon pulp; stir thoroughly.

Drain the balls of melon and shrimp; Add soaking sauces in the bowl and stir again.

Distribute the melon balls, sliced celery, shrimp and mushrooms in cups; Sprinkle salsa and serve.