California Spot Prawns with Thai Seasoning

By sadams1001

The California spot prawn is unusually large, meaty and sweet, which is why it has become such a chef's favorite. David LeFevre isn't afraid to prepare these big prawns with a vibrant Thai marinade and serve them with an array of distinctive accompaniments: minty melon, lime-mashed avocado and cool, creamy cucumber-yogurt sauce. If California spot prawns aren't available, substitute white shrimp from the Gulf of Mexico or just plain, large shrimp.

Ingredients

• 3 1/2 tablespoons fresh lime juice
• 2 tablespoons grapeseed 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 large California spot prawns or shrimp (about 1 pound), shelled and deveined
• 1/2 medium seedless cucumber, peeled and coarsely shredded
• 1/2 cup plain whole-milk yogurt
• 1 teaspoon minced shallot
• 1/4 teaspoon ground coriander
• Pinch of cayenne pepper
• 2 small garlic 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 inch thick
• 2 Hass avocados
• 3 tablespoons minced red onion
• 1/2 teaspoon minced hot chile

Preparation

Step 1

1. 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 occasionally.

2. 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 the mint, 1 tablespoon of the cilantro and 1/2 teaspoon of the lime zest. Season with salt and pepper and refrigerate for 1 hour.

3. In a medium bowl, toss the melon slices with 1/2 tablespoon of the lime juice and the remaining 1 tablespoon of mint and 1/2 teaspoon of lime zest; season with salt and pepper. Refrigerate until chilled.

4. In another 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.

5. 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.