½ cup butter<br> 2 tablespoon minced ginger<br> 2 tablespoon minced garlic<br> 2 tablespoon thinly sliced lemongrass<br> 2 tablespoon minced shallots<br> 1 tablespoon dried Korean chili flakes<br> 6 Thai fresh chili peppers<br> 1/8 cup lime juice<br> 2 tablespoon fish sauce<br> 1 tablespoon chopped dill <br> 1 tablespoon chopped cilantro<br> 1 tablespoon chopped mint<br><br> 2 quarts water<br> ½ onion cut in half<br> 8 whole cloves garlic<br> 1 lemon cut in ¼ wedges<br> 4 tablespoon Cajun seasoning<br> ½ lb. Baby potatoes any color<br> 1 lb. unpeeled large or jumbo Shrimp<br>

In a saucepan, melt butter and add garlic ginger, lemongrass and shallots, sauté until translucent. <br><br> Stir in Thai chili, Korean chili flakes and fish sauce. Finish off with lime juice, dill, cilantro, and mint. And, set aside.<br><br> In a large pot, combine 2 quarts of water, onion, garlic, lemon, and Cajun seasoning and bring to a boil.<br><br> Add potatoes and cook for 10 minutes or until tender.<br><br> Add shrimp and cook for an additional 5 – 6 minutes.<br><br> Strain Shrimp and potatoes and put in a mixing bowl. Coat with chili mixture.