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Melon and Shrimp Salad

Yield Makes 4 to 6 servings
Notes: Makrut (Kieffer) lime leaves, available in the produce section of well-stocked supermarkets or Asian markets, resemble pairs of wings. If fresh leaves aren't available, use 1/4 teaspoon each grated lime peel and lemon peel and omit heating the sugar, ginger, and water.


  • 1 tablespoon sugar
  • 1 tablespoon minced fresh ginger
  • 1 makrut lime leaf (sections 2 1/2 to 3 in. long; see notes), rinsed
  • 1/4 cup lime juice
  • 2 tablespoons Asian fish sauce (nuoc mam or nam pla) or soy sauce
  • 1 cantaloupe (about 1 1/2 lb., or a 1 1/2-lb. piece)
  • 1 honeydew (about 1 1/2 lb., or a 1 1/2-lb. piece)
  • 1/2 pound shelled cooked tiny shrimp
  • 1 fresh jalapeño chili, rinsed, stemmed, seeded, and minced
  • 1 tablespoon slivered fresh basil leaves
  • 1 tablespoon finely chopped fresh cilantro
  • 2 tablespoons finely chopped salted roasted peanuts

Nutrition Information

  • calories 119
  • caloriesfromfat 19 %
  • protein 10 g
  • fat 2.6 g
  • satfat 0.8 g
  • carbohydrate 15 g
  • fiber 1.3 g
  • sodium 307 mg
  • cholesterol 74 mg

How to Make It

  1. In a microwave-safe bowl, mix sugar, ginger, and 1 tablespoon water. Cut lime leaf crosswise into thin slivers; add to bowl. Heat in a microwave oven on full power (100%) until hot, about 30 seconds. Add lime juice and fish sauce, stir, and let dressing stand.

  2. Rinse cantaloupe and honeydew; cut off and discard peel, cut melons in half, and scoop out and discard seeds. Cut each melon into 1-inch-thick slices and arrange on a platter.

  3. Place shrimp in a colander and rinse under cold water; lay on towels to drain. Scatter shrimp over melon. Stir minced chili (to taste) into dressing, then spoon dressing over melon and shrimp. Sprinkle basil and cilantro over salad, then top with peanuts. To serve, spoon portions, including dressing, onto plates.