Shrimp and Watermelon Salad

*2 Tbsp. olive oil
*1 lb. peeled, deveined 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

01. 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.

02. Serve shrimp and vegetables with watermelon. Squeeze lime juice on salads; sprinkle feta and thyme sprigs. Serves 4.

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