This refreshing dish can be served as a light lunch accompanied by new potatoes and mixed green salad. Alternatively, it will serve 8 people as a starter.

2 small melons
4 medium tomatoes
1 small cucumber
1 orange
Juice of half a lemon
4 tbsp vegetable oil
1/4 cup heavy cream
2 tbps chopped fresh mint
Pinch of sugar
Salt and freshly ground black pepper
1 tsp chopped fresh lemon thyme
1 1/2 cup peeled shrimp
3/4 cup toasted flaked almonds
Mint sprigs, to garnish

1- Cut the melons in half across the middle, remove and discard the seeds and scoop out the flesh with a melon baller or spoon. Leave a 1/4 in border of fruit inside each shell.

2- Cut the melon flesh into 1/2 in cubes or leave in balls. Peel the tomatoes and remove the seeds. Cut the flesh into strips. Peel the cucumber cut in half lengthwise and then into 1/2 in cubes. Peel and segment the orange.

3- In a large bowl mix together the lemon juice, oil and heavy cream. Stir in the mint, sugar, salt and pepper and thyme. Add the shrimps, fruit and vegetables and mix thoroughly to coat evenly with the dressing.

4- Pile equal quantities of the fruit and shrimp mixture in the four melon shells and chill well. Serve garnished with mint sprigs and almonds.