Tangy Strawberries and Shrimp

"Strawberries: Beyond Desserts" by Michael Hastiings. Based on a recipe pairing shrimp with melon, with an Asian flair, by Mark Allison, dean of culinary education at Johnson & Wales University: Charlotte, NC. Recipe published in the Winston-Salem Journal: May 4, 2011.

Yield: 4 servings
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  • 2 garlic cloves, crushed
  • 1 tablespoon(s) organic honey
  • 2 teaspoon(s) nam pia (Thai fish sauce)
  • 1 tablespoon(s) grated lemon zest
  • Zest and juice of 2 limes
  • 2 Thai red chilies, finely diced
  • 6 ounce(s) cooked and shelled shrimp
  • 1/3 cup(s) unsalted roasted almonds, lightly chopped
  • 2 cup(s) strawberries, cut into quarters
  • 2 tablespoon(s) chopped cilantro
  • 1 tablespoon(s) chopped mint leaves


  1. 1. In a large bowl, combine the garlic, honey, nam pia, lemon zest, lime juice, lime zest and chilies.
  2. 2. Fold in the shrimp and almonds, add the strawberries and stir to combine. Sprinkle and stir in chopped cilantro and mint; serve.
February 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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