The melon cools the spice in this fresh, lively summer salad.
1 lb. medium shrimp (25-30), peeled and deveined
1 1/2 cups each loosely packed basil, mint and cilantro
1/4 Cup slivered red onion
1/2 Serrano chile, thinly sliced
3 cups honey dew melon wedges
3 tablespoons fresh lime juice
1 tablespoon sugar
2 tablespoons Vietnamese fish sauce
1/2 Cup roasted, salted cashews
1. Bring a medium pot of water to a boil, add shrimp and cook just until they turn opaque and curl up, 1-2 minutes. Drain and rinse with cold water.
2. Toss shrimp, herbs, onion, chile, and melon together in a large bowl. Mix together lime juice, sugar, and fish sauce in a small bowl, then pour over salad. Toss Salad gently, then top with cashews.