Featuring Black Pepper
Black Pepper Shrimp with Watermelon and Lime Salad
large shrimp, peeled and deveined
Tablespoon black pepper, freshly ground
Tablespoon coriander, freshly ground
Tablespoon extra-virgin olive oil
salt to taste
cup canola oil
Tablespoon chat masala spice mix, or to taste
pepper to taste
Teaspoon fresh ginger root, peeled and minced
hot chili pepper, seeds removed and minced fine
lime, zested and cut into segments
of one lime
Tablespoons extra-virgin olive oil
cups diced watermelon flesh, seeds removed
sprigs mint, washed and dried, leaves removed
sprig cilantro, washed and dried, leaves removed
cup thinly sliced breakfast radish
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.
Tablespoons olive oil
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.
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.
recipes were provided by participating chefs and have not been
tested by The James Beard Foundation.