Pepper Shrimp* with Watermelon and Lime Salad
By Floyd Cardoz - Tabla
Restaurant, New York
Ingredients for the shrimp:
8 large shrimp, peeled, de-veined
1 T black pepper, finely ground
1 T coriander seed, finely ground
1 T extra virgin olive oil
1/4 C canola oil
Combine ground spices with the extra virgin olive oil.
Toss shrimp in spice paste and marinate for 24 hours.
shrimp from marinade, wipe away excess and season with
sea salt. Heat a thick-bottomed skillet over medium-high
heat for 1 minute. Add canola oil and heat until shimmering.
Carefully place seasoned shrimp in pan and cook until
crisp, approximately 2ñ3 minutes per side. Drain
shrimp on rack or on paper towels.
for the watermelon and lime salad:
1 t fresh root ginger, peeled,
1 hot chile pepper, seeds removed, finely minced
2 limes, 1 zested, cut into segments; 1 squeezed for juice
2 T extra virgin olive oil
4 C diced watermelon, seeds removed
2 sprigs mint
1 sprig cilantro
1/4 C breakfast radish, thinly sliced
Chat masala to taste (available in Indian and Asian markets)
Black pepper to taste
Combine lime zest, lime juice, ginger, chile, chat masala,
black pepper and extra virgin olive oil in a medium bowl.
the watermelon, radishes, lime segments, mint and cilantro
in a separate bowl.
before serving, dress salad by slowly pouring juice mix
over fruit, vegetables and herbs.
Divide the dressed salad equally among four small plates.
Place 2 shrimp on top of each salad.
Watch: recommends both wild-caught and farmed
shrimp from the U.S