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1
Bring a pot of salted water to a boil.
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2
Turn off heat and add shrimp and cook for 3 to 5 minutes.
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3
Drain.
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4
When cool enough to handle, slice each shrimp in half lengthwise.
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5
In a small bowl, whisk together the olive oil, ginger, lemongrass, lime zest and juice, and hot sauce.
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6
Season with salt and pepper.
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7
Set aside.
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8
Halve the honeydew and watermelon, cut away from rind, and remove the seeds.
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9
Slice the melons into 1/8-inch-thick pieces.
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10
Remove the watermelon seeds (it's okay if the slices don't stay intact).
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11
Using a cake ring or a glass whose mouth is slightly smaller than a 14 to 16-ounce martini glass or champagne coupe, cut out 16 slices from the watermelon, and 16 slices from the honeydew.
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12
Save the best-looking 4 watermelon slices.
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13
Set out 4 (8 to 12-ounce) martini glasses or Champagne coupes.
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14
Layer 2 slices of watermelon and honeydew in each glass, lightly sprinkling each melon layer with the lemongrass dressing, chopped basil, chopped cilantro, salt, and pepper.
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15
(You may need to trim the melon slices so they fit neatly into the glasses, which should be half-full at this point.)
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16
Divide the shrimp among the glasses, arranging them in concentric circles.
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17
Season the shrimp with the dressing, basil, cilantro, salt, and pepper.
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18
Add another layer of melon in the reverse order: honeydew, then watermelon, seasoning as before.
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19
Top each salad with a reserved watermelon slice, and sprinkle lightly with the dressing, basil, cilantro, salt, and pepper.
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20
Garnish with 1 basil and 1 cilantro leaf.
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21
Refrigerate for at least 1 hour before serving (the melon and shrimp taste best when well chilled).
