CHEF JEFF — ONE BYTE AT A TIME: Vietnamese Shrimp and Green Melon Salad

Chilies, salt and savory components take honeydew to new heights in this dish from “Sunset Edible Garden Cookbook” (Oxmoor House, $24.95).

Vietnamese Shrimp and Green Melon Salad

1 pound medium shrimp, peeled and deveined

1½ cups each loosely packed basil, mint and cilantro

¼ cup slivered red onion

½ serrano chili, thinly sliced

3 cups honeydew melon wedges

3 tablespoons fresh lime juice

1 tablespoon sugar

2 tablespoons Vietnamese fish sauce (nuoc mam)

½ cup roasted, salted cashews

Bring medium pot of water to boil. Add shrimp; cook just until they turn opaque, curl up, 1 to 2 minutes. Drain, rinse with cold water. Toss shrimp, herbs, onion, chili, lemon together in large bowl. Mix together lime juice, sugar, fish sauce. Pour on salad. Toss gently. Top with cashews.

Yield: Serves 6.

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