Serves four 6 oz. servings
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Ingredients:
- 1/2 small red onion, brunoise
- 2 tablespoons white vinegar
- 2 tablespoons extra virgin fish sauce
- 1 tablespoon agave nectar
- 1 whole pink grapefruit – zest (hold juice for later)
- 1/2 cup cucumber, peeled, seeded and small diced
- 3/4 cup assorted melons from the market, small diced
- 1 Thai chili, thinly sliced
- 1/2 pound 16/20 count gulf shrimp
- 1 tablespoon olive oil
- a pinch salt
- a pinch sweet smoked paprika
- 4 leaves freshly picked mint
- 4 leaves Thai basil
- a few drops toasted sesame seed oil
Method:
Combine the pink grapefruit zest with the red onion, agave nectar, fish sauce and white vinegar. Set aside in a refrigerator to marinate for 30 minutes. Combine with the melons, cucumber, Thai chili and pink grapefruit juice. Refrigerate for at least 30 minutes. Toss the shrimp with olive oil, salt and sweet smoked paprika and grill. Serve the soup chilled in a bowl. Garnish with the grilled shrimp, Thai basil, mint and a few drops of toasted sesame seed oil.
