Ingredients

• 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

Directions

1. 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.

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