Fresh gulf shrimp with thai seasoning

4 serving active 1 hour total 2 hr 30 mins.

31/2 tablespoons fresh lime juice

2 tablespoons grapessed or vegetable oil

2 tablespoons light brown sugar

2 kaffir lime leaves or 1-inch- wide strips of lime zest

1 stalk of lemongrass, bottom 6 inches only, peeled and minced

1 tablespoon minced fresh ginger

1 teaspoon asian fish sauce

16  super colossal  shelled and deveined

1/2 medium seedless cucumber, peeled and coarsely shredded

1/2 cup plain whole-mike yogurt

1 teaspoon minced shallot

1/4 teaspoon ground coriander

pinch of cayenne pepper

2 small galic cloves, minced

2 tablespoons finely chopped mint

3 tablespoons very finely chopped cilantro

1 teaspoon finely grated lime zest

salt and freshly ground pepper

1 charentais melon or 1/2 cantaloupe, rind removed, melon sliced 1/2 thick

2 hass avocados

3 tablespoons minced red onion

1/2 teaspoon minced hot chile

In a medium bowl, combine 2 tablespoons of the lime juice with the grapeseed oil, brown sugar, lime leaves, lemongrass, ginger, and fish sauce.  Add the shrimp and toss, then refrigerate for 2 hours, stirring occasional.

Meanwhile, squeeze the cucumber to remove as much liquid as possible.  Transfer to a small bowl and add the yogurt, shallot, coriander, cayenne, half of the minced garlic, 1 tablespoon of mint, 1 tablespoon of the lime zest.  season with salt and pepper and refrigerate for 1 hour.

In a medium bowl, mash the avocados with the onion, chile and the remaining garlic, 1 tablespoon of lime juice and 2 tablespoons of cilantro.  Season with salt and pepper

Preheat grill Drain the shrimp well grill over a high heat, turning once, until browned about 4 minutes.  Transfer the shrimp to a platter and serve the the yougurt sauce, melon and avocado puree.

To have a great recipes you need to have great shrimp.  To order fresh gulf shrimp online at www.texshrimp.com or call 956-241-1733