Poached Shrimp, Melon and Frisée Salad
To make the dressing for this pretty salad, Daniel Humm takes the zesty poaching liquid for shrimp—flavored with coriander seeds, garlic, peppercorns and orange zest—and reduces it. The salad is wonderful as both a first course or a light main course. More Delicious Shrimp DishesMain Course Salads
The poached shrimp and dressing can be prepared up to 1 day ahead; refrigerate separately.
Piment d'Espelette is a spicy ground red pepper from the Basque region of France. It's available at specialty food stores.
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.