ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Georgia Shrimp and Radish Salad

Photo: Helene Dujardin Styling: Mindi Shapiro Levine  

Hands-on time 20 mins
Total time 50 mins
Yield

Serves 4 (serving size: about 1 cup)

Radishes at the farmers' market can seem as varied and abundant as the colors of Easter eggs. Two different varieties give this salad vibrant color, texture, and flavor.

Ingredients

  • 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

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

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

  3. 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.

The Southern Vegetable Book, by Rebecca Lang, copyright 2016.