Active Time
35 MIN
Total Time
1 HR 15 MIN
Yield
Serves : 8 first-course servings or 4 main-course servings
© James Merrell

How to Make It

Step 1    

In a large saucepan, combine half of the fennel with the leek, garlic, fennel seeds, coriander seeds, black peppercorns, orange zest, orange juice, white wine, water and 2 teaspoons of kosher salt and bring to a boil. Simmer over low heat for 20 minutes. Let cool for 15 minutes.

Step 2    

Add the shrimp to the saucepan and cook over low heat until pink and curled, about 5 minutes. Remove from the heat and let the shrimp marinate in the warm liquid for 15 minutes. Using a slotted spoon, transfer the shrimp to a plate. Halve each shrimp lengthwise and refrigerate until cool. Strain the poaching liquid, reserving 1 cup.

Step 3    

In a small saucepan, boil the reserved poaching liquid over high heat until reduced to 2 tablespoons, 15 minutes; transfer to a large bowl and whisk in the oil and vinegar. Season with salt and piment d'Espelette. Add the cantaloupe, honeydew, frisée, tarragon, shrimp and the remaining sliced raw fennel. Season the salad with salt and piment d'Espelette, toss gently and serve.

Make Ahead

The poached shrimp and dressing can be prepared up to 1 day ahead; refrigerate separately.

Notes

Piment d'Espelette is a spicy ground red pepper from the Basque region of France. It's available at specialty food stores.

Suggested Pairing

The sweet shrimp and diced melon in Daniel Humm's salad are substantial enough to go with a white wine with some body. Pinot Gris, whether from Switzerland or Alsace, makes a great match.

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