Breakfast

 (Shrimp and watermelon salads..)

The refreshing taste of watermelon combined with shrimp, tomatoes, and bok choy, with a drizzle of lime juice, makes this the perfect summertime recipe to serve for lunch or a light dinner. To make it easier to eat, simply cube the watermelon and combine it with the other ingredients. Serve with a tall glass of iced tea or lemonade.
Ingredients

• 2 Tbsp. olive oil
• 1 lb. peeled, divined medium shrimp
• 2 tsp. snipped fresh thyme
• 4 cups sliced bok choy or napa cabbage
• 1 cup grape tomatoes, halved
• 2 1-inch slices seedless watermelon, halved
• Small limes, halved
• Feta cheese (optional)
• Fresh thyme sprigs

Directions

1. Heat 1 tablespoon oil in large skillet over medium-high heat. Add shrimp; cook and stir 3 to 4 minutes, until shrimp are opaque. Transfer shrimp to bowl; stir in thyme. Add remaining olive oil, bok choy, and tomatoes to skillet; cook and stir 1 minute. Return shrimp to skillet; cook and stir 1 minute more. Season with salt and pepper.
2. Serve shrimp and vegetables with watermelon. Squeeze lime juice on salads; sprinkle feta and thyme sprigs. Serves 4.