SHRIMP AND MELON SALAD
6 servings

2 1/4 lbs large shrimps, shelled and deveined
1 small onion minced
1 small green bell pepper minced
1 celery stalk, minced
1 large tomato, peeled, seeded and chopped in small pieces
2 apples, peeled and cut into ½ inch pieces
1/2 small honey dew melon, peeled and cut in pieces
2 tb fresh lemon juice

Dressing:
1/2 cup mayonnaise
1/2 cup ketchup
2 tb fresh lemon juice
1/2 tsp mustard
1/2 tsp tarragon vinegar
Worcestershire sauce
White pepper (ground) to taste
2 hard boiled eggs, sliced for garnish

Add the shrimp to a saucepan of boiling salted water, remove pan from heat, let stand covered 3 minutes. Drain and let cool. Cut 3/4 of shrimps in 1/2 inch pieces, reserving reserved shrimps halved lengthwise for garnish. Transfer all shrimp to bowl and chill for 1 hour. In small bowl combine onion, bell pepper, celery and tomato and chill also for 1 hour. In another bowls toss apples and melon with lime juice and chill, covered, for I hour. Make the dressing and chill. In large bowl, combine shrimp pieces, vegetable and fruit, toss with dressing and transfer to serving platter. Garnish with egg slices and reserved shrimp.