Shopping for radishes at the farmers market can bring you a choice selection nearly as endless as the colors of Easter eggs. Using two different radish varieties automatically gives this salad a vibrancy of textures, colors, and flavors.

Georgia Shrimp + Radish Salad

Makes 4 servings

Ingredients

  • 2 lb. unpeeled, large raw shrimp
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon table salt, divided
  • 3⁄4 teaspoon freshly ground black pepper, divided
  • 1 (4-oz.) watermelon radish, cut into fourths and thinly sliced
  • 4 oz. d’Avignon radishes, thinly sliced
  • 4 scallions, sliced
  • 1⁄2 cup diced fennel bulb
  • 1⁄4 cup fresh orange juice
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 2 tablespoons mayonnaise
  • 1⁄4 cup chopped fresh mint
  • Garnish: fresh mint sprigs

Preparation

1. Peel and devein shrimp, and pat dry. Sauté in a very hot cast-iron skillet over medium-high heat for 4 minutes.

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2. Combine shrimp, olive oil, 1⁄2 teaspoon salt, 1⁄2 teaspoon pepper, and next 4 ingredients in a large bowl.

3. Whisk together orange juice, next 4 ingredients, and remaining 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper. Pour over shrimp mixture, and toss. Serve chilled.


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