Shrimp Cocktail with Tomatillo-Horseradish Sauce

Ingredients

• 2 teaspoons peppercorns whole black
• 2 tablespoons canola oil 
• 0.5 cup cilantro leaves chopped
• 1 tablespoon coriander seeds 
• 4 cloves garlic chopped
• 2 tablespoons honey 
• 0.3 cup horseradish prepared drained
• 2  jalapeño peppers chopped
• 2 tablespoons kosher salt 
• 2  lemons quartered
• 1 large onion red coarsely chopped
• 8 servings salt and pepper freshly ground
• 1.5 pounds shrimp deveined peeled
• 12  tomatillos washed husked cut in 1/2
• 3 tablespoons citrus champagne vinegar 

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• oven
• pot
• colander

Directions

1. Watch how to make this recipe.
2. Fill a medium saucepan with 2 quarts cold water.
3. Add the salt, coriander, peppercorns and lemon wedges, squeezing the juice into the pot first, and bring to a boil.
4. Let boil for 5 minutes. Reduce the heat to a simmer, add the shrimp, and simmer for about 4 minutes, or until just cooked through.
5. Drain the shrimp in a colander, transfer to a bowl, cover and let chill in the refrigerator for at least 1 hour.
6. When shrimp is chilled, serve with dipping sauce.
7. Preheat oven to 400 degrees F.
8. Place tomatillos, onion, garlic, and jalapeno on a half-sheet pan, toss with the oil, and season with salt and pepper. Cook until the mixture is soft, but do not allow it to color, about 15 to 20 minutes.
9. Transfer to a food processor and process until smooth.
10. Add the vinegar, honey, horseradish, and cilantro and pulse just to combine. Season with salt and pepper.
11. Scrape into a bowl, cover, and refrigerate for at least 1 hour before serving.