Jumbo Shrimp With Cantaloupe

Directions

1. Combine the marinade ingredients in a medium bowl. add in the shrimp and stir to coat. Let stand for 30 min. Combine the sauce ingredients in a small bowl.
2. Heat a wok over medium high heat till warm. Add in the oil and shrimp and stir fry for 1 minute or possibly till the shrimp turns pink. Add in the cantaloupe and sauce and cook for two min. Add in the cornstarch solution and cook, stirring , till the sauce boils and thickens. Garnish with the lemon peel and mint leaves.
3. I served this with buttered Couscous.
4. note; According to Mr Yan, fresh seasonal fruits are a perfect compliment o meat and seafoods and they are being incorporated into stir-fried dishes by many Chinese chefs. He uses juice Californian westside cantaloupe to add in texture, fragrance and a delicately sweet touch to tender stir-fried shrimp.
5. Tip: Cantaloupe grown on the west side of the San Joaquin Valley of California is at its best from July to September. It is easy to select a good ripe melon...just follow your nose to one with a sweet, fragrant and musky smell. It should be without dents and bruises. If it rattles (from the seeds sloshing inside) when shaken, it maybe overripe.