Melon and Shrimp Salad

Ingredients

• 1 tablespoon slivered basil leaves fresh
• 1  cantaloupe 
• 1 tablespoon cilantro leaves fresh finely chopped
• 1 tablespoon ginger fresh minced
• 1  honeydew 
• 1  jalapeño chili fresh minced stemmed rinsed seeded
• 1  makrut lime leaf rinsed
• 0.3 cup juice of lime 
• 2 tablespoons roasted peanuts salted finely chopped
• 0.5 pound tiny shrimp shelled cooked
• 2 tablespoons soya sauce (nuoc mam or nam pla)
• 1 tablespoon sugar 

Equipment

• bowl
• oven
• microwave
• colander

Directions

1. In a microwave-safe bowl, mix sugar, ginger, and 1 tablespoon water.
2. Cut lime leaf crosswise into thin slivers; add to bowl.
3. Heat in a microwave oven on full power (100%) until hot, about 30 seconds.
4. Add lime juice and fish sauce, stir, and let dressing stand.
5. Rinse cantaloupe and honeydew; cut off and discard peel, cut melons in half, and scoop out and discard seeds.
6. Cut each melon into 1-inch-thick slices and arrange on a platter.
7. 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.
8. Sprinkle basil and cilantro over salad, then top with peanuts. To serve, spoon portions, including dressing, onto plates.