Cut each melon in half. Scoop out the seeds and discard. With a melon baller, scoop out small balls of the flesh and put them in a mixing bowl. Refrigerate the melon shells. Add the shrimp and hake to the melon balls and toss to mix. Season with salt and pepper. In a small bowl stir together the mayonnaise, sherrry, and Tabasco sauce. Pour the sauce into the bowl with the fish and melon and mix gently to combine. Fill the reserved melon shells with the salad. Serve the melon on a bed of crushed ice, garnished with the cherry tomatoes and lime wedges.
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6 cantaloupes
1/4 lb shelled baby shrimp
1/2 lb cooked hake, shredded
2 cups mayonnaise
2 tbsp sherry
3-4 drops Tabasco sauce
salt, pepper
18 cherry tomatoes
3 limes, cut into wedges
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20
mn
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Add as much or as little Tabasco sauce as you like.
