Directions

1. Put oils in a sauce pan, add ginger and cook for three minutes on low heat.
2. Remove from heat. Add coconut milk, lime juice and curry paste. Steep for three minutes.
3. Refrigerate coconut milk mixture until completely chilled.
4. With a Butcher Knife, cut the melon in half, lay cut sides down and trim away the rind. Use a 9" Carver to cut melon into 1-inch cubes and place in a large bowl.
5. Toss melon, shrimp and coconut milk mixture with half the mint.
6. Place in a clean bowl or on a platter, garnish with lime zest, the remaining mint and basil.