1 sm. honeydew melon
16 med. shrimp, boiled, shelled & cooked
1 1/2 tbsp. fresh lemon juice

DRESSING:

1/2 c. part skim ricotta or lowfat cottage cheese
6 tbsp. buttermilk (approximately)
Salt, if desired to taste
Freshly ground black pepper to taste
1 tsp. lemon juice or vinegar
2 1/2 tbsp. snipped fresh dill

Make melon balls, or cut the melon into small cubes. Combine the melon with the shrimp and 1 1/2 tablespoons lemon juice.

In a blender, whip the cheese with a few tablespoons of the buttermilk, gradually adding more buttermilk until the mixture achieves the consistency of heavy cream. Transfer the mixture to a small bowl and add the salt and pepper, 1 teaspoon of lemon juice or vinegar and the dill

Pour the dressing over the melon and shrimp. Toss the ingredients and chill the mixture for 1 hour before serving. To serve, arrange the honeydew - shrimp mixture on a crisp lettuce leaf (red leaf lettuce is especially attractive).