Presented by Johnson & Wales University
Tangy Thai Melon with Shrimp
2 garlic cloves, peeled & crushed
1 Tablespoon organic honey
2 teaspoons nam pla (Thai fish sauce)
Juice and zest of one lemon
Juice and zest of one Lime
1 Thai red chili, finely diced, seeds removed
6oz cooked and shelled shrimp
2oz unsalted roasted almonds, lightly chopped
1 small to medium Cantaloupe melon, peeled, seeded and chopped into 1inch dice
2 tablespoons chopped cilantro
1 tablespoon chopped mint leaves
1. In a large bowl, combine the garlic, honey, nam pla, the juice and zest of both the lemon and lime, add the diced chili.
2. Add the shrimp and almonds, stir in the melon to combine all together. Cover with a lid or plastic wrap and leave in the refrigerator for 2-3 hours, to let the flavors infuse.