Melon And Shrimp Salad

• 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 jalapeno 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

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.

sugar, fresh ginger, lime leaf, lime juice, fish sauce, cantaloupe, honeydew, shrimp, fresh jalapeufo chili, basil, fresh cilantro, peanuts

Taken from www.myrecipes.com/recipe/melon-shrimp-salad (may not work)