3 c. cubed melon (cantaloupe, honeydew, or crenshaw)
1 lb. fresh or frozen peeled, cooked shrimp
1/4 c. sliced celery
2 green onions, sliced
1/2 of a 3 oz. pkg. cream cheese
1 tbsp. lemon juice
1 to 2 tsp. curry powder
1/4 tsp. salt
Shredded lettuce (optional)
Lemon wedges (optional)
1/2 c. sour cream
1/2 c. yogurt

In a large mixing bowl combine melon, shrimp, celery, and green onions. For dressing, in a blender container or food processor bowl combine sour cream, yogurt, cream cheese, lemon juice, curry powder, and salt; cover and blend or process until smooth. Add dressing to melon-shrimp mixture; toss. Cover and chill for 3 to 4 hours.

To serve, arrange the chilled melon-shrimp mixture on individual lettuce-lined plates. Sprinkle each with coconut and serve with a lemon wedge. Makes 8 appetizer servings.