Melon Carpaccio with Lime
-Bring ½ cup sugar and ¼ cup water to a boil in a small saucepan over medium heat
-Stir to dissolve sugar.
-Add 4 small mint sprigs.
-Cut half a jalapeno pepper into thin strips, then add to the sugar/mint.
-Scrape in seeds from ½ a vanilla bean; add bean.
-Remove syrup from heat; cover and let steep for 15 minutes for flavors to infuse.
-Strain syrup through a fine-mesh sieve into a small bowl.
-Zest 1 lime.
-Then stir in ½ cup fresh lime juice (about 3 limes).
-Cut 1 melon in half, then seed and peel it.
-Cut crosswise into ¼ inch slices.
-Arrange melon slices in a 13x9x2" glass baking dish.
-Pour syrup over melon in baking dish.
-Cover with plastic wrap and chill for 2 hours to allow flavors to meld.
-Divide melon slices among plates, over-lapping them decoratively.
-Pour remaining syrup in dish into a small pitcher.
Drizzle some of syrup over melon.
-Garnish with mint leaves and lime zest.