Ingredients

• 1 seedless cucumber, peeled, coarsely chopped
• 1 romaine heart, finely chopped
• 1 medium poblano pepper, coarsely chopped
• 1 ripe Hass avocado, coarsely chopped
• 1 medium tomato, chopped
• 2 cups Deli pita chips, coarsely crumbled
• 1 lime, for juice
• 1 lb peeled/deveined shrimp, tails off
• 3 tablespoons sriracha sauce
• 2 tablespoons olive oil
• ½ teaspoon kosher salt
• ⅓ cup cilantro avocado dressing

Steps

1. Peel cucumber and chop (1 cup). Peel, pit, and chop avocado. Chop lettuce (2 cups), pepper, and tomato; place all in large salad bowl. Crumble pita chips; set aside. Squeeze lime for juice (1 tablespoon).
2. Preheat large sauté pan on medium-high 2–3 minutes. Combine shrimp, sriracha, oil, and salt until evenly coated, then place in pan; cook 3–4 minutes on each side and until shrimp are pink and opaque. Remove pan from heat and stir in lime juice.
3. Add pita chips and dressing to salad; toss to coat. Top with shrimp and serve.

Ingredients

• 5 cups fresh honeydew chunks (about 2 lb), chopped
• 2 limes, for juice
• ½ cup sugar
• 1 cup water
• ½ teaspoon ground cinnamon

Steps

1. Cut honeydew into 1-inch pieces, if needed. Squeeze limes for juice (3 tablespoons).
2. Spread honeydew in single layer on baking sheet; place in freezer for 30 minutes until firm and icy. Meanwhile, place sugar and water in small saucepan; bring to a boil, stirring constantly, until sugar dissolves. Remove pan from heat and stir in cinnamon and lime juice; let stand to cool.
3. Place sugar water and melon in blender; process until smooth. Transfer to 4 serving glasses. Serve.