DANIEL BOULUD’S QUICK SUMMER MELON AND SHRIMP
Daniel Boulud is a home cook too.
I slice some beautifully ripe melon (honeydew or watermelon or both) and remove the rind and seeds. Season the melon and some cooked, peeled shrimp with chopped mint, coriander, a squeeze of fresh lime juice and salt and pepper. Layer the shrimp and melon in glass bowls and serve chilled.
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