Our Executive Chef Halva Browne is sharing one of his favourite recipes: Sautéed Shrimp with Curried Passion Fruit Broth and Compressed Watermelon.
Watermelon, sliced 1″ / 2.5 cm, seeds removed 
Juice and zest of 1 lemon
 1 cup olive oil ( use to your desire )
1 white medium onion 
1 lb Shrimps ( peel and devein)
1Bunch of thyme 
1Bunch of cilantro 
1 carrot roughly chopped 
2 cloves crown or clove powder 
4 cloves of garlic 
2 stalks celery 
1⁄4 cup curry powder 
6 cups of stock of choice 
1/2 cups white wine 
2 fresh passion fruit 
1 tablespoon of honey 
Salt and pepper
Preparation Method:
Basic Curry Broth 
In a standard size saucepan over medium heat, briefly drizzle olive oil.
Add curry powder, stir to combine ( allowing it to burn slightly).
Add chopped vegetables, herbs, and spices.
Sauté for 10 minutes, often stirring to prevent burning or sticking.
Add stock of your choice and 1 cup white wine. 
Bring to a boil and then simmer for 35 minutes.
Remove from heat and place into a blender cup (removing spices). 
Add one and a 1/2 of passion fruit pulp and one tablespoon of honey, blend until smooth.
Strain the broth through a sieve set over a large container of your choice and Leave to cool.
Compress Watermelon 
Cut watermelon into any shapes of your liking or 1/2-inch squares. 
Dress the pieces of watermelon with table-salt and drizzle of Olive Oil.
Place into a vacuum bag and seal it with the vacuum sealer equipment.
Refrigerate for 20 minutes 
Sautéed Shrimp 
Place shrimps into a large bowl and rinse under running water, drain thoroughly, Pat dry with a paper towel, and lightly season with salt and pepper. 
In a saucepan over medium heat, drizzle Olive Oil, allowing it to heat for 30 seconds. Sauté shrimps 5 for seconds, along with adding in garlic and thyme, until shrimps are bright pink on the outside, and the meat is no longer transparent in the centre. It should take about 2/3 minutes.
Finish with additional salt and pepper to your desire. Add chopped cilantro and lime juice, toss to coat, then remove from heat. 
Arrange all the ingredients nicely into a serving bowl keeping the centre of the bowl empty. Starting with the curried passion fruit broth, followed by the watermelon, finishing with the sautéed shrimp, which is placed in the centre. Garish with passion fruit pulp and coconut shavings.
If you try this recipe at home, do not forget to tag @Montpeliernevis or use the hashtag #MontpelieratHome.