HONEY WALNUT SHRIMP BITES IN ENDIVE CUPS

Line a baking sheet with parchment paper.  To candy the walnuts, combine the water and sugar in a small saucepan.  Bring to a boil and cook, whisking frequently, until the mixture reduces and start to turn a very light caramel color, about 10 minutes.  Whisk constantly toward the end of the cook time so the sugar does not burn.  When the mixture begins to turn color, quickly stir in the walnuts to coat.  Immediately spread them on the baking sheet, separating the nuts.  Do this quickly as the caramel will harden fast.  Let cool while you prepare the shrimp.  When they are cool, you can break the walnuts from the rest of the caramel into bite size pieces.

Combine the sauce ingredients in a small bowl and whisk to combine.  Set aside.

Pat the shrimp dry with paper towels.  Combine the corn starch and egg whites in a small bowl and whisk to form a smooth batter.  The consistency should be like pancake batter.

Line a large plate with paper towels.  Heat the oil in a medium saucepan to 365 degrees.  Coat the shrimp in the cornstarch batter and drop them, one by one, into the hot oil.  You will need to work in batches of 4 or 5 depending on the size of the pan.  Cook, tossing them, occasionally with a spider or tongs for 2-3 minutes until lightly browned and curled.  Remove to the paper towels and lightly season with salt.  Repeat with the remaining shrimp.

Toss the shrimp and walnuts in the sauce until coated.  Serve 1 or 2 shrimp in each endive leaf and garnish with the cantaloupe and scallions.  Devour!!