Chef Allen Susser
Chef Allen's
Miami Dolphins

Sizzle and Spice Shrimp with Watermelon and Mango Salad

Wild Florida shrimp aren't always available outside the region but are well worth going out of your way to find. They're fresher, more flavorful, and more ecologically sound than the farmed shrimp that have become standard in most stores these days.

Sizzle and Spice Shrimp
Juice of 3 large limes
2 teaspoons soy sauce
1 teaspoon sugar
1 1/2 teaspoons salt
1 pound large shrimp, preferably wild, peeled and deveined
3 star anise pods
2 tablespoons fennel seeds
1 teaspoon ground cinnamon
1 teaspoon ground cayenne pepper
1 teaspoon finely minced Kaffir
Lime leaves (see Note)
1 teaspoon dried mint
Watermelon and Mango Salad
2 cups seeded watermelon cut into 1-inch cubes
2 cups mango cut into 1-inch cubes
1 bunch frisée, trimmed
1/4 cup fresh lemon juice, or to taste
1/4 cup fresh orange juice
2 tablespoons chopped fresh tarragon
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
2 tablespoons olive oil
1 tablespoon black sesame seeds


Make the Sizzle and Spice Shrimp:
In a large bowl, combine the lime juice, soy sauce, 1 tablespoon water, the sugar, and 1/2 teaspoon of the salt and whisk to dissolve the sugar and salt. Add the shrimp, toss to coat, and marinate at room temperature for 20 minutes.
Meanwhile, in a spice grinder, combine the star anise pods and fennel seeds and pulse until coarsely ground. Transfer to a small bowl and add the cinnamon, cayenne pepper, lime leaves, mint, and remaining 1 teaspoon salt. Set aside.
Make the Watermelon and Mango Salad:
In a large bowl, combine the watermelon and mango. Toss gently with the frisée. In a medium bowl, whisk together the lemon juice, orange juice, and tarragon. Add the extra-virgin olive oil in a slow stream, whisking until thickened. Season with salt and pepper to taste. Gently toss the salad with the dressing.
Cook the Shrimp:
Remove the shrimp from the marinade and pat with paper towels to remove most of the marinade. Place on a plate and toss to coat with the spice mixture. Heat the oil in a large skillet over medium-high heat. Add the shrimp and sauté until cooked through and pink, about 5 minutes.
Divide the salad among 6 serving plates and place the shrimp in the center of the bowls. Sprinkle with the sesame seeds and serve immediately.
Note: Both the fruit and the leaves of the Kaffir lime plant are highly aromatic and are integral to Thai, Cambodian, and Indonesian cooking. The fruit itself is tiny with bumpy skin, and the leaves are dark green and glossy. You can find lime leaves in Asian markets and some specialty grocers. If fresh leaves aren't available, you can substitute frozen. In a pinch you can use dried lime leaves or regular lime zest- you'll need to double the quantity called for.