Inspired by a back-porch shrimp boil but layered with Thai flavors, this dish brings together Gulf shrimp, Texas sweet corn, red potatoes, and bell peppers tossed in a ginger and lime butter. A bright som tum-style carrot slaw adds crisp heat, while a crusty baguette stands in for cornbread—perfect for soaking up every spicy, citrusy drip. It’s a Hill Country summer mashup with a Southeast Asian twist.