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Featuring Black Pepper

Black Pepper Shrimp with Watermelon and Lime Salad
by Floyd Cardoz
Tabla, NYC
Adapted by StarChefs

Yield: Serves 4

For shrimp:

8 large shrimp, peeled and deveined
1 Tablespoon black pepper, freshly ground
1 Tablespoon coriander, freshly ground
1 Tablespoon extra-virgin olive oil
Sea salt to taste
1/4 cup canola oil

For salad:

1 Tablespoon chat masala spice mix, or to taste
Black pepper to taste
1 Teaspoon fresh ginger root, peeled and minced
1 hot chili pepper, seeds removed and minced fine
1 lime, zested and cut into segments
Juice of one lime
2 Tablespoons extra-virgin olive oil
3 cups diced watermelon flesh, seeds removed
2 sprigs mint, washed and dried, leaves removed
1 sprig cilantro, washed and dried, leaves removed
1/4 cup thinly sliced breakfast radish


1/4 cup capers
2 Tablespoons olive oil

For the shrimp: combine the ground spices with extra-virgin olive oil. Toss shrimp in the spice paste and marinate for 24 hours. Remove shrimp from marinade, wipe away excess, and season with sea salt. Heat a thick-bottomed skillet over medium-heat for one minute. Add the canola oil and heat until shimmering. Carefully place seasoned shrimp in the pan and cook until crisp, approximately 2 to 3 minutes per side. Drain shrimp on rack or on paper towels.

To make the salad, combine lime zest, lime juice, ginger, chili pepper, chat masala, black pepper, and extra-virgin olive in a medium glass bowl. In a separate bowl, mix together the watermelon, radishes, lime segments, and the mint and cilantro leaves. Just before serving, dress the salad by slowly pouring the juice mix over the vegetables and the herbs.

Heat the two tablespoons of olive oil in a sauté pan over medium heat. Sauté the capers until they are heated through. Divide the dressed salad equally on four small plates. Place two of the sautéed shrimp over the salad and sprinkle with the capers.


These recipes were provided by participating chefs and have not been tested by The James Beard Foundation.