OK, Just call me a dichotomous  mess! I loathe the heat, humidity and glaring sun of the summer months. Actually, when May rolls around, I begin praying for the relief of October’s cool deliciousness. HOWEVER, I do enjoy the voice and soul of summer’s culinary treasures…shrimp being at the top of my favorites! p to the s…we enjoy shrimp 12 months of every year thanks to Captain Jim’s who delivers straight from the coast to G’Vegas every other Saturday of the month! I mean it’s just outrageously appropriate people! Just taking heart and getting it “done” completed…finished…anything besides “done”, please!

1 recipe of Lemon Dressing (below)
1 1/2 lbs medium shrimp, cleaned
1 Tbs Salt and 1 t pepper to season shrimp
2 Tbs olive oil
2 Tbs chopped shallots
2 heads frisée, or spinach, torn into pieces
1 medium honeydew, cut into small cubes
8 oz feta, crumbled
1/4 cup thinly sliced mint

For Dressing:
Zest of 1/2 lemon
Juice of whole lemon
1 Tbs honey
1/2 cup olive oil
1/8 t black pepper
Combine all ingredients in glass salad dressing jar and shake well.

Season shrimp with salt and pepper.
In 12 inch skillet, heat 2 Tbs oil over medium high heat.
Add shrimp.
Cook 1 minute.
Turn heat to medium.
Add shallots, and cook 2 more minutes, until shrimp are pink.

In large bowl combine frisée and Lemon Dressing, and toss to coat.
Sprinkle with salt and pepper.
Divide among 4 plates.
Top with shrimp, melon, feta, and mint.