To prepare the products. The melon thoroughly cleaned. Shrimp previously thawed. Champagne is a good cooling.

From one orange to remove the zest. Imbra a piece the size of a Phalange of the thumb (about 2 cm) peeled, cut in half. 1 cm cut into pieces (for soup), 1 cm grate on a fine grater (for the marinade). The tip of the chili pepper cut into thin rings at an angle (2-4 rings). * I don't like spicy, so I use quite a bit of pepper and some ginger. In the quantity of these ingredients is enough for me to give the dish a subtle notes of spice. Optional - the amount of pepper and ginger can slightly increase, but not more than 1.5 times, otherwise you'll lose a melon taste.

Shrimp clear from the shell, cut along back and remove the intestinal vein.

Marinate shrimp in orange juice (1/3 orange) with the addition of previously grated ginger, 2 drops Tabasco (or chili peppers) and 1/3 of the orange peel. Cover with cling film and leave to marinate for 20 minutes.

A melon cut in half, remove the seeds. * For beauty, I cut the melon into 2 parts at an angle.

From the halves of the melon to pick the flesh with a spoon, leaving thin walls (1 cm). If necessary, cut the melon halves on the bottom for stability. To choose the flesh over a deep bowl to collect the juice. For supplying cut from the pulp using a round spoon a few balls or cut the flesh into cubes.

In the bowl of a blender combine the prepared melon pulp with the juice. Add the remaining orange juice, orange zest, ginger slices, a few drops of Tabasco (or rings and chili). Pour chilled champagne. You can add a couple of ice cubes (or even pre-freeze champagne cubes). And all beat well until smooth. *At this stage, if desired, you can also add a few leaves of cilantro or Basil.

The contents of the blender pour into melon halves. Now they need good cooling. Send in the fridge for an hour/two a long time to cool, for faster cooling and added ice at the stage of whipping. Pay attention to the color - it is white - all foam. Champagne gives a lot of foam and makes the consistency almost weightless. Subsequently, the soup will slightly stratified - juice will go to the bottom, but the foam will stay on for quite a thick layer for a long time. 5-6 hours for sure.

At the time of filing the shrimp to get it and shake off the marinade and fry them on the grill or in the pan with drops of olive/sesame oil for half a minute on each side until cooked.

Ready shrimp strung on skewers, alternating with the previously prepared melon balls. (For submission, ideally, the shrimp should be warm).

To get chilled melon halves and decorate with shrimp, slices of chilli and herbs - optional. Or, like me, pour the soup into cups/glasses and add to each "shrimp skewer". Ready weightless foam from champagne, sweet melon puree, cool melon-orange juice, spicy Chile-ginger note and a warm tangy ginger-orange shrimp create a unique range of taste and variety of textures. Very gentle and at the same time sharp, charming and unusual, but this is very soulful. That's what I call such things - "for the soul"!