2 pounds 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 ounces D'avignon (French breakfast) radishes, thinly sliced
4 green onions, sliced
1/2 cup diced fennel bulb
1/4 cup fresh orange juice
1 teaspoon honey
2 tablespoons mayonnaise
1/4 cup chopped fresh mint, plus a few sprigs for garnish
How to Make It
Peel and devein shrimp, and pat dry. Sauté in a very hot cast-iron grill pan over medium-high 4 minutes.
Combine shrimp, olive oil, 1/2 tsp. salt, 1/2 tsp. pepper, and next 4 ingredients in a large bowl.
Whisk together orange juice, next 3 ingredients, and remaining 1/2 tsp. salt and 1/4 tsp. pepper. Pour over shrimp mixture, and toss. Serve chilled.