Cold soup and hot shrimp—this is a fantastic combination on a warm night. Blending the honeyed sweetness of this summer melon with intensely savory vegetables makes this dish incredibly refreshing. And I give the hot, spicy shrimp a hit of freshness by grilling finely sliced mint right onto them.
Ingredients: 1 celery heart stalk, coarsely chopped,1/2 English cucumber, peeled and coarsely chopped,1 small fennel bulb, coarsely chopped,1/4 cup packed fresh mint leaves, very thinly sliced, plus more for garnish,1/2 ripe honeydew, seeded,2 jalapeños, stemmed, seeded, and chopped,1 tablespoon kosher salt, plus more to taste,3 tablespoons fresh lime juice, plus more to taste and wedges for serving,Extra-virgin olive oil,Crushed red chile flakes,1 pound large (16- to 20-count) shrimp, shelled and deveined,1 teaspoon sugar, plus more to taste,1 fresh green Thai chile, stemmed, seeded, and minced
Instructions: Cut away the honeydew rind and the dark green flesh close to the rind. Cut the honeydew into 1-inch chunks. You should have 4 cups of melon.,Put the melon in a blender along with the fennel, celery, cucumber, and jalapeños. Blend on low speed until almost smooth. Strain through a medium-mesh sieve, pressing on the solids to extract as much liquid as possible; discard the solids. Stir in the minced chile, lime juice, salt, and sugar. Taste and adjust seasonings. Cover tightly and refrigerate until very cold.,When ready to serve, heat your grill on high until very hot.,Sprinkle salt, chile flakes, and the mint all over the shrimp, then gently press in the seasonings. Drizzle a little oil all over the shrimp. Grill the shrimp, flipping once, until just opaque throughout, about 3 minutes. Skewer to serve if desired.,Divide the cold soup among cold serving bowls. Serve the hot shrimp on small plates next to the bowls. Drizzle a little oil over the soup and shrimp. Garnish the soup with mint and squirt a little lime juice over the shrimp. Serve immediately.