Name: Georgia Shrimp and Radish Salad
Ingredients: 2 lb unpeeled, large raw shrimp; 2 Tbsp extra virgin olive oil; 1 tsp table salt, divided; ¾ tsp freshly ground black pepper, divided; 1 4 oz. watermelon radish, cut into fourths and thinly sliced; 4 oz. d’Avignon radishes, thinly sliced; 4 green onions, sliced; ½ cup diced fennel bulb; ¼ cup fresh orange juice; 1 tsp honey; 1 tsp Dijon mustard; 2 Tbsp mayonnaise; ¼ cup chopped fresh mint; Garnish: fresh mint sprigs

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.

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Georgia Shrimp and Radish Salad

Makes: 4 servings

Ingredients

2 lb unpeeled, large raw shrimp
2 Tbsp extra virgin olive oil
1 tsp table salt, divided
¾ tsp freshly ground black pepper, divided
1 4 oz. watermelon radish, cut into fourths and thinly sliced
4 oz. d’Avignon radishes, thinly sliced
4 green onions, sliced
½ cup diced fennel bulb
¼ cup fresh orange juice
1 tsp honey
1 tsp Dijon mustard
2 Tbsp mayonnaise
¼ cup chopped fresh mint
Garnish: fresh mint sprigs

Instructions

Peel and devein shrimp, and pat dry. Sauté in a very hot cast iron skillet over medium-high heat 4 minutes.
Combine shrimp, olive oil, 1⁄2 teaspoon salt, 1⁄2 teaspoon pepper, and next 4 ingredients in a large bowl.
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.