1 tablespoon coriander seed
2 cloves garlic, minced
2 tablespoons lemon juice
1 tablespoon honey
8 tablespoons olive oil
Ground black pepper
16 peeled/de-veined large shrimp, tails removed
1 fennel bulb, cleaned, cut into 1/2-inch-thick pieces, fronds reserved
6 mini sweet peppers, halved, seeded
2 cups baby greens
1/2 cup queso fresco, crumbled
DirectionsHeat coriander in a small skillet over low heat until fragrant and lightly toasted. Transfer seeds to spice grinder and grind into fine powder. Pick sprigs from fennel fronds and reserve.
Combine in a small bowl ground fennel, garlic, lemon juice and honey. Add oil in a steady stream while whisking to combine. Season with salt and pepper. Set aside.
Preheat grill on high. Combine shrimp, fennel and peppers in a bowl. Add enough coriander vinaigrette to lightly coat. Season mixture with salt and pepper. Grill shrimp and vegetables until shrimp are just pink and opaque and vegetables are browned. Set shrimp aside and chop vegetables into medium dice.
Place a small mound of greens on each serving plate. Top with grilled vegetables and shrimp. Drizzle each plate with remaining vinaigrette and garnish with queso fresco and fennel sprigs. Serve immediately.