California Spot Prawns with Thai Seasoning

• Recipe by David LeFevre

The California spot prawn is unusually large, meaty and sweet, which is why it has become such a chef's favorite. 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

1. 3 1/2 tablespoons fresh lime juice
2. 2 tablespoons grapeseed or vegetable oil
3. 2 tablespoons light brown sugar
4. 2 kaffir lime leaves or 1-inch-wide strips of lime zest
5. 1 stalk of lemongrass, bottom 6 inches only, peeled and minced
6. 1 tablespoon minced fresh ginger
7. 1 teaspoon Asian fish sauce
8. 16 large California spot prawns or shrimp (about 1 pound), shelled and deveined
9. 1/2 medium seedless cucumber, peeled and coarsely shredded
10. 1/2 cup plain whole-milk yogurt
11. 1 teaspoon minced shallot
12. 1/4 teaspoon ground coriander
13. Pinch of cayenne pepper
14. 2 small garlic cloves, minced
15. 2 tablespoons finely chopped mint
16. 3 tablespoons very finely chopped cilantro
17. 1 teaspoon finely grated lime zest
18. Salt and freshly ground pepper
19. 1 Charentais melon or 1/2 cantaloupe, rind removed, melon sliced 1/2 inch thick
20. 2 Hass avocados
21. 3 tablespoons minced red onion
22. 1/2 teaspoon minced hot chile

Directions

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.