Shrimp in Cantaloupe-Coconut-Yogurt Curry

                Serves 2

                ½ cup cubed cantaloupe

                1 serrano chile, halved and seeded

                ¾ tablespoon honey

                ½ carrot, peeled and quartered

                ¼ cup 2% greek yogurt

                ½ onion, quartered

                10 tablespoons ice

                ⅜ ounce fresh ginger, peeled

                2 tablespoons vegetable oil

                ½ 13.5-ounce can coconut milk

                ¾ teaspoon curry powder

                ½ lb. peeled, deveined shrimp

                Salt

1.       Pulse cantaloupe, serrano, honey, carrot, yogurt, onion, ice, and ginger in food processor.  Heat oil in skillet over medium heat; add vegetables and cook to soften, 3 minutes.  Add coconut milk and curry powder and bring to simmer; add shrimp and simmer until cooked through, 3 to 5 minutes.  Season with salt and serve over rice.