3/4 - 1 lb. cold cooked shrimp
1 c. whipping cream
2 1/2 tbsp. catsup
Juice of 1 1/2 lemons
Salt and pepper to taste
2-3 lg. ripe cantaloupes

Halve cantaloupes and discard seeds. Remove the flesh with a melon ball cutter. Pile the melon balls in 6-8 stemmed glasses with the cold cooked shrimp around the edge of the glass.

For the dressing, combine heavy cream with catsup and lemon juice. Season dressing and stir briskly with a whisk to thicken slightly. Chill.