Grilled Hot-and-Sour Shrimp with Watermelon-Watercress Salad Rachael Ray   From Every Day with Rachael Ray August 2008 SERVES 4 3 tablespoons rice vinegar 2 tablespoons honey 1 tablespoon mustard sauce (2 packets) or 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, with the tail on 2 tablespoons duck sauce (3 packets) 1 tablespoon soy sauce (2 packets) 1 teaspoon hot pepper sauce Juice of 1 lime 1. In a salad bowl, combine the vinegar, honey and mustard. Add the watermelon, watercress, scallions and bell pepper and toss; season with salt and pepper. 2. In a large skillet, heat the oil, 2 turns of the pan, over high heat. Add the shrimp and stir-fry until pink and firm, about 3 minutes. Remove from the heat and stir in the duck sauce, soy sauce, hot sauce and lime juice; toss to coat. Serve on top of the salad.

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