Shrimp and Melon Salad
Cut the galia melon in half, remove the seeds and scoop the flesh with a melon baller. Scoop the flesh of the watermelon with the melon baller as well.
Rinse the mint, pat dry, reserve a few leaves for garnish and finely chop the rest. Heat the sunflower oil in a large pan and sauté briefly. Stir in the vegetable broth, chopped mint and lemon juice and simmer for 5-8 minutes, until the shrimp are cooked through. Remove from heat and let cool.
Combine the melon balls, shrimp and white balsamic vinegar in a large bowl. Season with salt and pepper and mix well. Spoon into cups or bowls, garnish with the reserved mint leaves and serve.