1. Marinate the shrimp:

• In a large bowl, whisk to combine 2 heaping tablespoons Miso Ayoh, 2 heaping tablespoons sambal, and 1 ¼ teaspoons salt. Add 1 pound peeled and deveined shrimp and toss to coat. Transfer to the refrigerator and let marinate for at least 30 minutes and up to 1 day in advance.

2. Pickle melon and prep salad:

• Finely grate the zest of two limes into a large bowl. Add ½ cup olive oil, ½ cup lime juice, ⅓ cup distilled wine vinegar, 2 teaspoons sugar, and 1 ½ teaspoons salt.
• Cut a 4- to 5-pound cantaloupe in half crosswise. Reserve one half for another use. Deseed the remaining half. Using a large spoon and in a scooping fashion, create bite-sized “shavings” roughly 2-inches in size, adding them to the bowl of the dressing as you go. Scoop all of the flesh, down to the skin. The idea is to have variation here: some pieces that are thin, some that are slightly thicker. No need to be perfect about it!
• Toss the cantaloupe with the dressing and let sit in the fridge until ready to serve.
• Roughly chop one (2- to 2 ½ pound) head napa cabbage into 2-inch pieces. Roughly chop the leaves and tender stems from 1 bunch of cilantro.
• Just before grilling, add cabbage and cilantro to the bowl with the cantaloupe. Toss to combine and season generously to taste with salt.

3. Grill shrimp:

• Preheat grill to high.
• Using your hands, pull a 1 pound Italian loaf into pieces, roughly 2-inches large. Add to a bowl and drizzle generously with olive oil. Season with salt and pepper.
• Construct eight 10-inch skewers, alternating pieces of bread and shrimp.
• Clean and oil the grill grates with an oiled cloth or paper towel.
• Add skewers and grill, turning only when the undersides show color, until bread is charred and shrimp is just cooked through, showing no signs of translucence and with a tender (rather than firm) texture when poked, about 4-5 minutes.

4. Serve:

• Divide skewers and salad among plates, drenching the skewers (and especially the grilled bread) with all of the remaining dressing in the bowl. Season to taste with salt and serve with sambal, if desired.