Shrimp Cakes With Watermelon Hot Sauce

• 2 cups watermelon juice, (fresh, comes from about a quarter of an 8-pound watermelon)
• 2 large habenero peppers, deseeded (but leave the membrane as much as possible)
• 12 cloves of garlic
• 4 tablespoons freshly squeezed lime juice
• 1/2 teaspoon finely ground white pepper
• 2 teaspoons white balsamic vinegar
• 2 teaspoons granulated sugar
• 1 pound shrimp
• 1/3 cup scallions
• 1/4 cup celery
• 1/2 cup shallot
• 2/3 cup panko bread crumbs
• 2 teaspoons lime juice
• 1 teaspoon fish sauce
• 2 teaspoons soy sauce
• 1 tablespoon minced garlic scapes (or regular garlic if you want)
• 1 egg
• 1 cup cilantro
• 1 cup mint
• 1 cup basil
• 1 cup crushed peanuts
• 1 tablespoon rice vinegar
• 1/4 teaspoon toasted sesame oil
• 1 lime, cut into 4 wedges (one wedge per person)

1. If you have a juicer, use it to juice the watermelon.
2. If not, just use a blender.
3. Roughly dice the habaneros and garlic.
4. Add all hot-sauce ingredients to a pot and turn to medium heat.
5. Simmer for 25-30 minutes.
6. Remove from heat and strain.
7. Set aside (you can store this in the fridge for about 10 days).

watermelon juice, habenero peppers, garlic, freshly squeezed lime juice, ground white pepper, white balsamic vinegar, sugar, shrimp, scallions, celery, shallot, bread crumbs, lime juice, fish sauce, soy sauce, garlic, egg, cilantro, mint, basil, peanuts, rice vinegar, sesame oil, lime

Taken from www.foodrepublic.com/recipes/shrimp-cakes-with-watermelon-hot-sauce/ (may not work)