Korean Melon and Shrimp
Korean melons are delightful. They have a melon-y taste similar to cantaloupe, but with cream-colored flesh and bit more crunch. The seeds are edible so I leave them intact, to enjoy the sweet pulp that surrounds them, and for added texture. Korean melon paired with shrimp, makes a simple yet refreshing appetizer or popular side dish to serve on a spring or summer buffet.
Peel the melon, then slice into wedges.
Slice cooked shrimp horizontally, leaving the tail intact.
Place the shirmp on the melon, horseback style.
For an extra kick, drizzle with chili oil and season with sea salt.
Or try Korean melon and shrimp paired together in a salad. Shown here with starfruit, pickled radish cubes, cucumber, serrano chiles, and red onion.
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