Name: Fiery Grilled Shrimp with Honeydew Gazpacho
Yield: Serves 4
Ingredients: 1/2 ripe honeydew, seeded; 1 small fennel bulb, coarsely chopped; 1 celery heart stalk, coarsely chopped; 1/2 English cucumber, peeled and coarsely chopped; 2 jalapeños, stemmed, seeded, and chopped; 1 fresh green Thai chile, stemmed, seeded, and minced; 3 tablespoons fresh lime juice, plus more to taste and wedges for serving; 1 tablespoon kosher salt, plus more to taste; 1 teaspoon sugar, plus more to taste; Crushed red chile flakes; 1/4 cup packed fresh mint leaves, very thinly sliced, plus more for garnish; 1 pound large (16- to 20-count) shrimp, shelled and deveined; Extra-virgin olive oil

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Fiery Grilled Shrimp with Honeydew GazpachoJohn Kernick

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.

Recipe notes

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