In a saucepan, bring reserved fruit cocktail syrup to a simmer.

Add shrimp to the simmering syrup and cook for 5 minutes, until pink and cooked through.

Remove shrimp from syrup and allow to cool slightly.

Peel the cooked shrimp if needed.

Slice the shrimp crosswise into tidbits.

In a large bowl, combine the cooked shrimp, drained fruit cocktail, and cantaloupe tidbits.

In a separate small bowl, mix together mayonnaise and tomato ketchup.

Season the dressing with 1/4 tsp iodized fine salt and 1/8 tsp pepper.

Add the dressing to the fruit and shrimp mixture and blend well to coat.

Cover the salad and chill in the refrigerator until ready to serve, at least 5 minutes.