Shrimp and Melon Salad

Shrimp and Melon Salad

Ingredients:
2 tablespoons fresh lemon juice
1 teaspoon fresh baby dill, minced
½ cup mayonnaise
½ cup white wine
3 cups mixed honeydew melon and cantaloupe, ¼-inch cubes
1 pound cooked baby shrimp, lightly chopped
1 cup Boston hearth lettuce

Directions:
1. In a medium-sized bowl stir together lemon juice, minced baby dill,
mayonnaise, and wine. Add melon and shrimp. Cover bowl with
plastic wrap and refrigerate for at least 1 hour.
2. To serve, scoop a generous portion of shrimp and melon salad onto
Boston hearth lettuce on a large pasta plate.