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 … Continue Reading →