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Shrimp-and-Melon Salad

Jean Allsopp
Yield Makes 6 servings


  • 1/2 cup olive oil
  • 5 tablespoons fresh lime juice
  • 3 tablespoons chopped fresh mint
  • 2 tablespoons honey
  • 2 teaspoons rice vinegar
  • 1 teaspoon salt
  • 1 shallot, minced
  • 1/3 cup chopped dry-roasted shelled pistachios
  • 1 pound cooked medium shrimp
  • 1 large English cucumber, cut in half lengthwise and thinly sliced
  • 2 cups 1/2-inch cubed watermelon
  • 2 cups 1/2-inch cubed honeydew melon
  • 2 cups 1/2-inch cubed cantaloupe
  • 1/2 cup vertically sliced red onion
  • 1 head Bibb lettuce, torn

How to Make It

  1. Whisk together first 7 ingredients in a small bowl to make a vinaigrette. Stir in pistachios, and set aside. Combine shrimp and next 5 ingredients. Add vinaigrette, tossing to coat. Serve salad in lettuce-lined serving bowls.

  2. Wine note: "This recipe has quite a combo of saltiness and sweetness--the melon gets sweeter when combined with salt. This would be great in summertime on the patio or by the pool. A little tricky here, but I would pair it with another one of Wine Spectator's 2004 Top 100--Kim Crawford's Marlborough Sauvignon Blanc 2004 ($17). It is razor-sharp with hints of lime, passion fruit, guava, and grapefruit." --Rosalind Johnson, Divas Uncorked, Massachusetts