Shrimp Salad with Cucumber, Melon and Coconut Mint Dressing

(from Rachel Ray)

Another winner from the EVOO gal. Again, too hot to bbq, but if I can fire up the stove before 2:00 pm, its all good.

1/3 cup fresh lime juice (about 2 limes)
5 tbsp walnut oil (boo, don’t have any, used flax-olive oil)
½ cantaloupe, cut into cubes (about 2 cups)
Cucumbers, chopped (about 2 cups)
1¾ lbs large shrimp, peeled and deveined (I used one lb – seemed like more than enough)
s & p
½ cup sweetened shredded coconut (ah, I actually halved this amount, and used unsweetened)
¼ cup chopped fresh mint leaves

Preheat a grill (if using), or in my case, heat pan on highish heat, add remaining 2 tbsp oil (plus I added some tuscan lemon spice to the oil) - saute prawns on both sides, until done (I also then deglazed the pan a bit w/ more lime juice, and a splash of agave). Cool slightly.

Place the lime juice (and rind, if using) in a medium bowl, then slowly whisk in 3 tablespoons oil until combined. Stir in the cantaloupe and cucumbers, mint, coconut, s & p and refrigerate.

Transfer the prawns to the salad - toss well and season.