Instructions: Combine the marinade ingredients in a medium bowl. add the shrimp and stir to coat. Let stand for 30 minutes. Combine the sauce ingredients in a small bowl.

Heat a wok over medium high heat until hot. Add the oil and shrimp and stir fry for 1 minute or until the shrimp turns pink. Add the cantaloupe and sauce and cook for two minutes. Add the cornstarch solution and cook, stirring , until the sauce boils and thickens. Garnish with the lemon peel and mint leaves.

I served this with buttered Couscous.

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 texture, fragrance and a delicately sweet touch to tender stir-fried shrimp.

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.

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