Coriander Crusted Shrimp w/ Daikon Micros, Watermelon & Lime

Looking for a new recipe for your daikon microgreens? Check out this delicious & refreshing watermelon & lime salad paired with a spice crusted shrimp with just the right amount of heat. The perfect summer recipe!

Serves 4 - 6ppl

For the Shrimp:

1 lb - peeled & deveined shrimp (size 16 - 20)

2 tbsp - black peppercorns

2 tbsp - coriander seed

2 tbsp - extra virgin olive oil

½ tsp - kosher salt

¼ cup - avocado or grapeseed oil

For the Salad:

2.5 oz  - Jackalope Organic Daikon Microgreens

2 - Limes

½ - Small seedless watermelon, diced or cut into batons

1 tsp - grated ginger

½ tsp - finely minced fresno chile (jalapeno is a fine substitute)

2 tbsp - extra virgin olive oil

¼ cup - fresh mint leaves, torn by hand

¼ cup - fresh cilantro leaves, torn by hand

1 - pinch of kosher salt

For the Shrimp:

Grind the peppercorns & coriander seeds separately in a coffee grinder or mortar & pestle. Combine the ground spices and olive oil and stir well. Meanwhile, pat shrimp dry with paper towels. Then coat with the spice mixture and let marinate at least 1 hour (up to 24hrs).

Heat a cast iron skillet over medium high heat. Add half the avocado oil and, when shimmering, begin to pan fry shrimp until crisp (about 2 minutes on each side).

To make the salad:

Zest and juice both limes, you should have roughly ¼ cup of juice. Combine juice, zest, ginger, chiles, salt & olive oil and stir well. Lightly toss watermelon with some of the dressing and torn herbs. Remove to your serving dish, then toss the daikon in the remaining watermelon juice & dressing. Add daikon to the top of the watermelon salad, and garnish with any remaining herbs. Top with seared shrimp and enjoy!