This refreshing main course salad offers contrasts of all kinds—warm and cold, sweet and savory, herbal and spicy—but it’s the addition of cracked whole coriander seeds that really makes it sing.
Season the shrimp lightly with salt and cayenne.
In a 12-inch skillet, heat 2 Tbs. of the oil over medium-high heat until shimmering hot. Add the shrimp and cook on one side until pink, about 1 minute. Flip and add the shallots, lime zest, and 1 tsp. of the lime juice. Turn the heat to medium and cook until just opaque throughout, about 1 minute more.
In a large bowl, whisk the remaining 2 Tbs. oil and 1 Tbs. lime juice. Season to taste with salt and pepper. Toss the frisée and the melon in the vinaigrette. Divide equally among 4 dinner plates, top with the shrimp, feta, mint, and coriander and serve.
nutrition information (per serving):
29, Fat Calories
260, Saturated Fat
45, Monounsaturated Fat
23, Polyunsaturated Fat
Photo: Scott Phillips