Serves 4 to 6


This salad is the perfect addition to a summer meal when you want something light and refreshing but still substantial. The recipe easily doubles to feed a larger crowd. You can cook the shrimp, keeping them well chilled, a day ahead of time.

To butterfly the shrimp, run a sharp paring knife down the center of the shrimp’s back, splitting them almost down the middle but leaving them intact on the underside.


  • 2 tablespoons freshly squeezed lemon juice (reserve lemon halves)
  • 2 teaspoons fennel seeds
  • 2 teaspoons coriander seeds
  • 2 fresh bay leaves
  • 1 pound large shrimp, peeled and deveined, butterflied down the top center vein
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 medium fennel bulb, cored and thinly sliced, 1/2 cup tender fronds reserved
  • 2 stalks celery, thinly sliced on the bias
  • 1/4 cantaloupe, peeled and sliced
  • 1/4 honeydew, peeled and sliced


Combine 2 quarts water, the lemon halves, fennel seeds, coriander seeds, and bay leaves in a medium Dutch oven. Bring to a boil, reduce to a simmer, and cook 15 minutes to blend the flavors. Add the shrimp and simmer until just cooked through, 4 to 5 minutes. Transfer to an ice bath to cool completely. Drain, rinse and pat very dry.

Whisk the lemon juice and olive oil in a large serving bowl. Season with salt and pepper. Add the fennel, celery, honeydew, and cantaloupe and toss well. Season again with salt and pepper. Refrigerate for 30 minutes to let the flavors blend before serving. Add the fennel fronds, toss and serve.