- 1 piece (3 1/2 inches) peeled fresh ginger
- 5 cups water
- 1 tablespoon whole black peppercorns
- 5 tablespoons fresh lemon juice, divided (from 2 lemons)
- 3/4 pound (about 12) large whole unpeeled shrimp
- 1 teaspoon fish sauce
- 1 tablespoon extra-virgin olive oil
- 1 piece (5 ounces) honeydew, rind removed, thinly sliced lengthwise
- 3 radishes, thinly shaved on a mandoline (1/2 cup)
- 2 large scallions, thinly sliced on the bias (3 tablespoons)
- 2 ounces jicama, peeled and thinly shaved on a mandoline (1/2 cup)
- Coarsely ground pepper
- Finely grate enough ginger to yield 1/2 teaspoon. Cut remaining ginger into 1/4-inch slices. Bring water, sliced ginger, peppercorns, and 3 tablespoons lemon juice to a boil, covered. Reduce heat to low, and add shrimp. Cover, and poach until just cooked through, stirring occasionally, about 4 minutes (do not let liquid boil). Drain, discard ginger and peppercorns, and place shrimp in a bowl of ice water for 5 minutes. Drain shrimp; refrigerate at least 15 minutes and up to 1 day. Peel, devein, and cut shrimp in half horizontally.
- Whisk together remaining 2 tablespoons lemon juice, the grated ginger, fish sauce, and oil in a large bowl. Add shrimp, melon, radishes, and half the scallions, and toss well. Add jicama, and gently toss. Divide between 2 plates, season generously with coarsely ground pepper, and garnish with remaining scallions.
Light and Layered
Poached shrimp, honeydew, and jicama result in a refreshing salad
Benriner slicer, $35, benriner.com.