Warm Shrimp Salad with Honeydew and Feta

This refreshing main course salad offers contrasts of all kinds—warm and cold, sweet and savory, herbal and spicy—but it’s the addition of cracked whole coriander seeds that really makes it sing.

• 1-1/2 lb. extra-jumbo (16 to 20 per lb.) shrimp, peeled (tails left on, if you like) and deveined
• Kosher salt
• Pinch cayenne
• 1/4 cup extra-virgin olive oil
• 2 Tbs. finely chopped shallots
• 1 medium lime, finely grated to yield 1 tsp. zest, squeezed to yield 4 tsp. juice
• Freshly ground black pepper
• 2 heads frisée (about 1/2 lb.), torn into bite-size pieces
• 1 medium (3 to 4 lb.) honeydew melon, peeled, seeded, and cut into 1/2-inch dice (about 4 cups)
• 8 oz. feta, crumbled (about 1-1/2 cups)
• 1/4 cup thinly sliced fresh mint
• 1 Tbs. plus 1 tsp. cracked coriander seeds

Season the shrimp lightly with salt and cayenne.

In a 12-inch skillet, heat 2 Tbs. of the oil over medium-high heat until shimmering hot. Add the shrimp and cook on one side until pink, about 1 minute. Flip and add the shallots, lime zest, and 1 tsp. of the lime juice. Turn the heat to medium and cook until just opaque throughout, about 1 minute more.

In a large bowl, whisk the remaining 2 Tbs. oil and 1 Tbs. lime juice. Season to taste with salt and pepper. Toss the frisée and the melon in the vinaigrette. Divide equally among 4 dinner plates, top with the shrimp, feta, mint, and coriander and serve.