Ingredients

• 3 garlic cloves, pureed
• 2 tablespoons palm sugar or dark brown sugar
• 1/4 cup fish sauce
• 1/4 cup fresh lime juice
• 3 or more serrano chiles to taste, stems removed and thinly sliced with seeds
• 1 tablespoon chopped kaffir lime leaves or 1 teaspoon grated lime zest
• 1/2 cup dried shrimp
• 1/2 cup roasted, unsalted peanuts
• 6 cups assorted melon cubes, in 1/2-inch cubes, each variety separated
• 1/4 cup fresh cilantro leaves for garnish

Instructions

1. Dressing: Mix garlic, palm or brown sugar, fish sauce, lime juice, chiles, and lime leaves in a bowl. Roughly chop shrimp and peanuts by hand or in a food processor and add to garlic mixture. (The dressing can be made in advance and stored up to 3 days in the refrigerator.)
2. To serve, arrange each variety of melon cubes in alternating rows on a platter or in individual bowls. Spoon dressing over melon in a strip and garnish with cilantro. Serve chilled.