1 pound medium shrimp, peeled and deveined
1 1/2 cups each loosely packed basil, mint and cilantro
1/4 cup slivered red onion
1/2 serrano chili, thinly sliced
3 cups honeydew or Galia melon wedges
3 tablespoons fresh lime juice
1 tablespoon sugar
2 tablespoons Vietnamese fish sauce (nuoc mam)
1/2 cup roasted, salted cashews
Bring a medium pot of water to a boil. Add shrimp and cook just until they turn opaque and curl up, 1 to 2 minutes. Drain and rinse with cold water.
Toss shrimp, herbs, onion, chili and lemon together in a large bowl. Mix together the lime juice, sugar and fish sauce, then pour over salad. Toss salad gently, then top with cashews.