Braden Family Cookbook
MELON SOUP WITH SHRIMP Cuisine Tonight
Blend melon, coconut milk, lime juice, sugar and ginger in batches. Transfer to a large bowl. Whisk Sriracha into soup.
Toss shrimp with the olive oil basil, lime juice, salt and pepper until well coated.
Have everything chilled, including the four bowls to serve soup in.
Divide soup into four bowls. Float 4 shrimp in each bowl just before serving.
Serve with a Riesling or other semi-sweet white wine. Good bread and butter.