Melon and Cucumber Salad with Giant Shrimps

Stir through lime juice, olive oil and cayenne pepper. Chop the dill and add.

Break the giant prawns exactly out of their shells, leaving the last of the table spit on the meat if desired. Slightly score along the back with a pointed kitchen knife and lift the black intestinal thread in one spot with a pointed kitchen knife Quarter the melon, core it, cut the flesh from the skin, then cut the quarters in half repeatedly and slice.

Peel the cucumber, cut in half lengthwise, scrape out the seeds with a sharp-edged spoon, and slice the cucumber halves.

For the sauce, mix salt, pepper, juice of one lemon, sugar and olive oil. Chop the dill and add it. Mix carefully with the melon and cucumber slices. Then arrange in deep plates.

Heat a coated frying pan until empty. Pour in the giant shrimps with the marinade, season lightly with salt and fry on both sides for a total of two minutes. Serve hot on the salad.

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