Vietnamese Shrimp and Green Melon Salad

From “Sunset Edible Garden Cookbook” (Oxmoor House).

• 1 pound medium shrimp, peeled and deveined
• 1 1/2 cups each loosely packed basil, mint and cilantro
• 1/4 cup slivered red onion
• 1/2 serrano chili, thinly sliced
• 3 cups honeydew or Galia melon wedges
• 3 tablespoons fresh lime juice
• 1 tablespoon sugar
• 2 tablespoons Vietnamese fish sauce (nuoc mam)
• 1/2 cup roasted, salted cashews

Bring a medium pot of water to a boil. Add shrimp and cook just until they turn opaque and curl up, 1 to 2 minutes. Drain and rinse with cold water.

Toss shrimp, herbs, onion, chili and melon together in a large bowl. Mix together the lime juice, sugar and fish sauce, then pour over salad. Toss salad gently, then top with cashews.

Serves 6.

Per serving: 177 calories; 6 g fat (1 g saturated fat; 30 percent calories from fat); 17 g carbohydrates; 110 mg cholesterol; 684 mg sodium; 15 g protein; 2 g fiber.