Penne with shrimp and melon

This is a surprising variation of a salad and posted a few weeks ago.

1 small-medium cantaloupe - cut into small chunks
2 cups cherry tomatoes - halved
2 dozen medium size shrimp (frozen is fine)
3/4 cup dijon mustard
3/4 cup olive oil
2 cloves garlic - finely chopped
1 box pennette - short penne pasta

1. In medium bowl combine the mustard and olive oil, adding the oil slowly while whisking constantly so it doesn't clump up. When the mixture becomes nice and runny stop adding olive oil (I'm not exactly sure on the proportions but 1:1 seems about right). Add the chopped garlic after you've finished combining the mustard and oil.

2. Boil shrimp - only takes 1-2 minutes, once they start to float they're ready.

3. Run shrimp under some cold water and peel.

4. Boil water for pasta. Once water is ready add pasta and at the same time combine all other ingredients in large pan on medium-low heat.

5. When pasta is done add to pan and stir until everything is thoroughly mixed. Serve immediately.

Serves 4

This makes for great left overs and tastes great cold as well.