Melon Stuffed With Shrimp Tails

Preparation:

Preparation: Cut the cap off the melon, discard the seeds and stringy parts, remove the pulp with the help of a corer and keep it aside. Pour the cream into a bowl and sprinkle it lightly with a little chopped parsley. Blanch the prawn tails in lightly salted water for two minutes, drain, leave to cool and remove the shell. In a salad bowl mix together the prawn tails with the cream and the parsley, mix well and add the melon pulp. Mix again very delicately, fill the hollowed out melon and leave in the fridge for 30 minutes before serving on the table, decorating with curly parsley.