• 3 tablespoons rice vinegar
• 2 tablespoons honey
• 1 tablespoon mustard sauce (2 packets) or any other hot mustard
• 3 cups bite-size seedless yellow or red watermelon chunks (about 1 1/3 pounds)
• 2 bunches watercress, coarsely chopped
• 4 scallions, thinly sliced on an angle
• 1 small red bell pepper, chopped
• Salt and pepper
• 2 tablespoons vegetable oil
• 1 pound large shrimp, peeled and deveined, tails left on
• 2 tablespoons duck sauce (3 packets)
• 1 tablespoon soy sauce (2 packets)
• 1 teaspoon hot pepper sauce
• Juice of 1 lime

In a salad bowl, combine the rice vinegar, honey and mustard. Add the watermelon, watercress, scallions and bell pepper and toss; season with salt and pepper.

In a large skillet, heat the oil, two turns of the pan, over high heat. Add the shrimp and stir fry until pink and firm, about 3 minutes. Remove the shrimp from the heat and stir in the duck sauce, soy sauce, hot pepper sauce and lime juice; toss to coat. Serve on top of the salad.

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