Thai Melon Salad

• 3 garlic cloves, pureed
• 2 tablespoons palm sugar or dark brown sugar
• 1/4 cup fish sauce
• 1/4 cup fresh lime juice
• 3 or more serrano chiles to taste, stems removed and thinly sliced with seeds
• 1 tablespoon chopped kaffir lime leaves or 1 teaspoon grated lime zest
• 1/2 cup dried shrimp
• 1/2 cup roasted, unsalted peanuts
• 6 cups assorted melon cubes, in 1/2-inch cubes, each variety separated
• 1/4 cup fresh cilantro leaves for garnish

1. Dressing: Mix garlic, palm or brown sugar, fish sauce, lime juice, chiles, and lime leaves in a bowl.
2. Roughly chop shrimp and peanuts by hand or in a food processor and add to garlic mixture.
3. (The dressing can be made in advance and stored up to 3 days in the refrigerator.)
4. To serve, arrange each variety of melon cubes in alternating rows on a platter or in individual bowls.
5. Spoon dressing over melon in a strip and garnish with cilantro.
6. Serve chilled.

garlic, palm sugar, fish sauce, lime juice, serrano chiles, lime, shrimp, peanuts, melon cubes, fresh cilantro

Taken from www.foodnetwork.com/recipes/thai-melon-salad-recipe.html (may not work)