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

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.