![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2020\/07\/California-Spot-Prawns-with-Thai-Seasoning.jpg\")
<\/p>\nCalifornia Spot Prawns with Thai Seasoning<\/p>\n
<\/p>\n
3 1\/2 T. fresh lime juice<\/p>\n
2 T. grapeseed or vegetable oil<\/p>\n
2 T. light brown sugar<\/p>\n
2 kaffir lime leaves or 1-inch-wide strips of lime zest<\/p>\n
1 stalk of lemongrass, bottom 6 inches only, peeled and minced<\/p>\n
1 T. minced fresh ginger<\/p>\n
1 tsp. Asian fish sauce<\/p>\n
16 large California spot prawns or shrimp (about 1 pound), shelled and deveined<\/p>\n
1\/2 medium seedless cucumber, peeled and coarsely shredded<\/p>\n
1\/2 C. plain whole-milk yogurt<\/p>\n
1 tsp. minced shallot<\/p>\n
1\/4 tsp. ground coriander<\/p>\n
Pinch of cayenne pepper<\/p>\n
2 small garlic cloves, minced<\/p>\n
2 T. finely chopped mint<\/p>\n
3 T. very finely chopped cilantro<\/p>\n
1 tsp. finely grated lime zest<\/p>\n
Salt and freshly ground pepper<\/p>\n
1 Charentais melon or 1\/2 cantaloupe, rind removed, melon sliced 1\/2 inch thick<\/p>\n
2 Hass avocados<\/p>\n
3 T. minced red onion<\/p>\n
1\/2 tsp. minced hot chile<\/p>\n
<\/p>\n
In a medium bowl, combine 2 T. 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 occasionally. 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 T. of the mint, 1 T. of the cilantro and 1\/2 tsp. of the lime zest. Season with salt and pepper and refrigerate for 1 hour. In a medium bowl, toss the melon slices with 1\/2 T. of the lime juice and the remaining 1 T. of mint and 1\/2 tsp. of lime zest; season with salt and pepper. Refrigerate until chilled. In another medium bowl, mash the avocados with the onion, chile and the remaining garlic, 1 T. of lime juice and 2 T. of cilantro. Season with salt and pepper. Preheat a grill. Drain the shrimp well. Grill over high heat, turning once, until browned, about 4 minutes. Transfer the shrimp to a platter and serve with the yogurt sauce, melon and avocado puree.<\/p>\n","protected":false},"excerpt":{"rendered":"
California Spot Prawns with Thai Seasoning 3 1\/2 T. fresh lime juice 2 T. grapeseed or vegetable oil 2 T. 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 T. minced fresh ginger 1 tsp. Asian fish sauce 16 large California spot prawns or shrimp (about 1 pound), shelled and deveined 1\/2 medium seedless cucumber, peeled and coarsely shredded 1\/2 C. plain whole-milk yogurt…<\/p>\n