This subtly sweet shrimp and melon entre is giving us amazing summer vibes and is so light and airy. Pair it with a quick brown rice and quinoa situation with maybe a bagged salad kit and you’ve got yourself a delicious dinner in under 15 minutes.

 How It’s Made:

1. Chop honeydew into ¼ inch cubes
2. Toast walnut pieces and set aside
3. In the same pan, put the heat on medium high to cook shrimp for 1-2 minutes on each side
4. Add in honeydew and walnuts to quickly warm them through
5. In a large bowl, combine sesame oil, honey, avocado mayo, seasoned rice vinegar
6. Add in the warm mixture and toss to coat

Serves 4

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