Cold melon soup with fried shrimp

Ingredients for 4 servings:

• 850 g watermelon(s)
• 250 g honeydew melon(s) or cantaloupe melon
• 250 g cucumber(s)
• 1 tsp red wine vinegar
• 4 tsp lime juice
• 2 tsp olive oil
• salt and pepper
• Cayenne pepper
• 2 tbsp basil
• 1 tbsp mint leaves
• 12 shrimp(s)
• Oil for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 2 minutes; Total time approx. 8 hours 32 minutes

Peel and puree 600g of watermelon. Then pass the puree through a fine sieve. Collect the juice. Discard the rest. Season the juice to taste with salt, pepper, and cayenne pepper. Add vinegar and 2 teaspoons of lime juice and refrigerate, ideally overnight. Cut the remaining melons and cucumber into bite-sized cubes and refrigerate overnight as well. The next day, fry the shrimp in a pan with a little oil for about 1-2 minutes on each side, depending on their size. Meanwhile, season the melon and cucumber pieces with salt and pepper. Mix in the remaining lime juice, olive oil, mint, and basil and divide between deep plates. Pour the melon juice over the shrimp. Divide the shrimp between plates and garnish with mint and basil, if desired.