2 tablespoons kosher salt
1 tablespoon coriander seeds
2 teaspoons whole black peppercorns
2 lemons, quartered
1 ½ pounds large shrimp (21-24 size), peeled and deveined
1. Fill a medium saucepan with 2 quarts of cold water, add the salt, coriander, peppercorns and lemon wedges, squeezing the juice into the pot first, and bring to a boil. Let boil for 5 minutes. Turn the heat off, add the shrimp, cover and let the shrimp sit in the liquid for 15 minutes, to cook through and absorb the flavor. Drain the shrimp in a colander, place in a bowl, cover and let chill in the refrigerator for at least 1 hour.
12 tomatillos, husked and washed
1 large red onion, coarsely chopped
3 cloves garlic
2 jalapeno chiles
3 tablespoons canola oil
Salt and freshly ground pepper
3 tablespoons rice vinegar
¼ cup prepared horseradish drained
¼ cup chopped cilantro
¼ cup blanched chopped spinach, squeezed dry
1 tablespoon honey
1. Preheat oven to 350 degrees F. Place the tomatillos, onion, garlic and jalapeno in a medium roasting pan, toss with the oil and season with salt and pepper. Cook, stirring occasionally, until the mixture is soft, 25-35 minutes.
2. Transfer mixture to a food processor, add the vinegar, horseradish, cilantro and spinach and pulse until smooth, season with salt and pepper. Scrape into a bowl, cover and refrigerate for at least 1 hour before serving. Bring to room temperature before serving.