Melon and Cucumber Salad with Shrimp

Core the honeydew melon and scoop out the flesh with a baller or small spoon. Cut the watermelon, which has also been seeded, into cubes. Place both in a bowl. Quarter the cucumber lengthwise and remove the seeds. Cut the cucumber into strips and mix into the melon pieces. Cut mint into strips and add as well. Mix balsamic vinegar with salt, pepper and olive oil and marinate the melon salad with it. Mix yogurt with some cayenne pepper and lemon juice. Heat some olive oil in a frying pan and fry the shrimp briefly on both sides over medium heat until just cooked through but still juicy. Season with salt and pepper. Arrange the melon salad on a plate, place the shrimp on top and drizzle with the seasoned yogurt. Garnish with a few mint leaves.

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