3 cups fresh honeydew chunks
1 large red bell pepper
1/4 bunch fresh cilantro, coarsely chopped
1/4 cup lightly salted peanuts, coarsely crushed (optional)
1 small fresh jalapeño, thinly sliced
1/2 cup presliced green onions
2 limes, for juice
2 tablespoons fish (or Worcestershire) sauce
1/2 teaspoon kosher salt
3 tablespoons olive oil, divided
1 lb peel/deveined shrimp, tails removed
1 teaspoon sriracha-garlic seasoning
Cut honeydew and red pepper into 1-inch-long, thin strips.
Chop cilantro (1/4 cup); crush peanuts, if using.
Slice jalapeño (remove seeds and membrane, if desired).
1. Place in large bowl: honeydew, red peppers, cilantro, jalapeños, and green onions. Squeeze limes for juice (2 tablespoons). Combine second bowl: lime juice, fish sauce, salt, and 2 tablespoons oil.
2. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Coat shrimp with remaining 1 tablespoon oil and seasoning, then place in pan; cook 3–4 minutes until shrimp are opaque and hot.
3. Pour dressing over melon salad; toss to coat. Divide melon salad among serving bowls; top evenly with shrimp. Sprinkle with peanuts; serve.
CALORIES (per 1/4 recipe) 230kcal; FAT 11g; SAT FAT 1.5g; TRANS FAT 0g; CHOL 115mg; SODIUM 1590mg; CARB 17g; FIBER 2g; SUGARS 13g; PROTEIN 21g; CALC 6%; IRON 15%