Ingredients

For the Shrimp:

  • Fluer de sel French sea salt
  • 1 tablespoon coriander seeds
  • 2 teaspoons black peppercorns
  • 2 lemons, quartered
  • 1 pound large shrimp, peeled and deveined

For the Tomatillo Salsa:

  • 12 tomatillos, husked and rinsed
  • 1 large red onion, coarsely chopped
  • 3 cloves garlic
  • 1 New Mexico roasted green chile pepper
  • 3 tablespoons canola oil
  • Kosher salt and freshly ground pepper
  • 2 cups fresh spinach
  • 3 tablespoons rice vinegar
  • 1/4 cup horseradish, drained
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon honey

Directions
Prepare the shrimp: Combine 8 cups cold water, 2 tablespoons salt, the coriander and peppercorns in a large saucepan. Squeeze in the lemon juice and add the wedges. Boil 5 minutes, then remove from the heat, add the shrimp, cover and set aside, about 15 minutes. Strain and transfer the shrimp to a bowl; cover and chill at least 1 hour.

Meanwhile, make the salsa: Preheat the oven to 350 degrees F. Place the tomatillos, onion, garlic and green chile peppers in a roasting pan. Toss with the canola oil and season with salt and pepper. Roast until soft, tossing occasionally, 25 to 35 minutes.

Cook the spinach in a saucepan of boiling water, about 1 minute. Drain, squeeze dry and transfer to a food processor. Add the tomatillo mixture, vinegar, horseradish, cilantro and honey and pulse until smooth; season with salt and pepper. Transfer to a bowl, cover and chill at least 1 hour. Bring to room temperature 15 minutes before serving. Serve the sauce and shrimp in shot glasses, if desired.