3 tablespoons rice vinegar
2 tablespoons honey
1 tablespoon mustard sauce (2 packets) or any 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, tails left on
2 tablespoons duck sauce (3 packets)
1 tablespoon soy sauce (2 packets)
1 teaspoon hot pepper sauce
Juice of 1 lime
In a salad bowl, combine the rice vinegar, honey and mustard. Add the watermelon, watercress, scallions and bell pepper and toss; season with salt and pepper.
In a large skillet, heat the oil, two turns of the pan, over high heat. Add the shrimp and stir fry until pink and firm, about 3 minutes. Remove the shrimp from the heat and stir in the duck sauce, soy sauce, hot pepper sauce and lime juice; toss to coat. Serve on top of the salad.