Shrimp with Candied Walnuts (ala PF Changs)

I have an obsession, it's the Shrimp with Candied Walnuts at PF Changs.  My obsession has a problem in that I refuse to take my children to PF Changs AND there's only so many times I have a babysitter in any given year.  Since we're talking like in the very low double digits, and considering that we live in one of the restaurant capitals of the free world PF Changs only makes it into the rotation a couple of times a year.  Anyway, previously I was obsessed with the Orange Peel Beef.  I tried, unsuccessfully, to recreate this dish at home.  I never could get that crispy texture to the thinly shaved beef.  Those little crisp, (think bacon fat) citrus-y bits just didn't quite make it in the home skillet.  (side note, home skillet just made me laugh...I think my high school boyfriend called his friends that.) ANYWAY, I digress. 

The Shrimp with Candied Walnuts (yes it deserves constant capitalization) was discovered accidentally by a dining companion.  I HATE honeydew melon so I would've avoided this dish as it has melon balls in the recipe.  However, my friend, who is melon-ambivalent, tried one and pronounced it heavenly.  I tentatively tried it and HEAVEN.  How a dish can take something I despise and turn it into a wonderful taste sensation I do not know.  Anyway, I've been searching for a recipe, since now I have TWO favorite dishes at a restaurant I only go to two times per year.  Once every 365 days is not an option. 

So, after careful searching, I think I've got it.  I won't profess that it's EXACTLY as good as PF Changs, but it's a very close second.

Shrimp with Candied Walnuts (serves 2)

Candied Walnuts
1/2 c water
1/2 c brown sugar
1 T butter
pinch of salt
1 c walnuts (halves not pieces)

MAKE AHEAD.  Bring all ingredients except walnuts to a boil over med high heat.  Add walnuts, stir constantly 5-10 minutes until thickened and coating the nuts.  Pour out over parchment paper and let cool completely.  Can be made 1 day ahead.

Sauce
1/2 c coconut milk
1/4 c sweetened condensed milk
2 T rice wine vinegar
2 tsp turmeric
1 tsp curry powder
1 tsp celery salt

Whisk together all ingredients in a small saucepan over low heat. 

Shrimp
1 lb medium shrimp (I used 15 count and I think they could've been smaller)
1/2 c flour
2 T cornstarch
1 T seasoning salt
1 tsp pepper
canola oil for frying in

Pour about 1 c oil in cast iron skillet (about 1 inch) and bring to very high heat.  Meanwhile, put flour and next three ingredients in ziplock bag.  Add the shrimp a few at a time, shake to coat then shake off excess flour and place on paper towel.  When oil is hot, fry shrimp a few at a time, do not overcrowd.  Remove and place on paper towel.

To serve:
In a serving bowl add approx 1/4 honeydew melon, balled (about 10-15 melon balls), shrimp and walnuts.  Pour sauce over the top and serve over cooked rice.