Ingredients:

  • 1 lb (450 g) raw shrimp, 21–25 count, peeled and deveined
  • 1 lemon, halved
  • 1 tsp (5 g) kosher salt, for the poaching water
  • 4 cups (950 ml) water
  • 1 cup (240 ml) ice water, for the ice bath
  • 4 cups (640 g) cubed ripe cantaloupe, from about half a medium melon
  • 1 small English cucumber, diced (about 1 cup / 120 g)
  • ½ small red onion, thinly sliced (about ⅓ cup / 50 g)
  • 1 small serrano or jalapeño, seeded and minced (optional)
  • ½ cup (70 g) crumbled feta cheese
  • ¼ cup (10 g) torn fresh mint leaves
  • ¼ cup (10 g) chopped fresh cilantro or flat-leaf parsley
  • 3 tbsp (45 ml) extra-virgin olive oil
  • 2 tbsp (30 ml) fresh lime juice, from about 1 lime
  • 1 tbsp (15 ml) honey
  • ½ tsp (3 g) fine sea salt
  • ¼ tsp (0.6 g) freshly ground black pepper

Instructions:

  1. Combine 4 cups (950 ml) water, the lemon halves, and 1 tsp (5 g) kosher salt in a large pot with a lid. Bring to a boil over high heat.
  2. Fill a medium bowl with 1 cup (240 ml) ice water and ice. Set it next to the stove.
  3. Add the 1 lb (450 g) shrimp to the boiling water. Cook 2–3 minutes, until the shrimp are pink and opaque and curled into a C-shape. The shrimp must reach 145°F (63°C).
  4. Use a slotted spoon to transfer the shrimp straight into the ice bath. Leave them for about 2 minutes, until cold.
  5. Drain the shrimp, pat them dry, and slice into bite-size pieces.
  6. In a small bowl, whisk the 3 tbsp (45 ml) olive oil, 2 tbsp (30 ml) lime juice, 1 tbsp (15 ml) honey, ½ tsp (3 g) fine sea salt, and ¼ tsp (0.6 g) black pepper until glossy.
  7. In a large bowl, combine the 4 cups (640 g) cantaloupe, the cucumber, red onion, optional serrano or jalapeño, feta, mint, and cilantro or parsley.
  8. Add the sliced shrimp and all of the dressing to the melon mixture. Toss gently until evenly coated.
  9. Cover and refrigerate for 30 minutes so the lime and herbs soak into the melon and cucumber. Serve cold.