SALAD WITH AVOCADO AND CANTELOUPE

The texture of the avocado blends wonderfully with the shrimp and the cantaloupe adds a real tang.

1 teaspoon dry mustard
1 lemon, juiced
1/2 cup sour cream
3/4 cup mayonnaise
Dash of salt
Dash of white pepper
Dash of celery salt
Dash of Worcestershire sauce
3 pounds medium shrimp, cooked and chilled
1 cup celery, diced
Cantaloupe, avocado slices, and tomato wedges garnish

1) Mix mustard into lemon juice.  Add rest of ingredients, except and shrimp and celery, then mix well.
2) Add shrimp and celery and toss until shrimp are thoroughly coated with sauce.  Refrigerate.

To serve, garnish salad with cantaloupe, avocado slices and tomato wedges.

Makes 8 to 10 servings.  Taste wonderful the next day too.