Shrimp-Tomatillo Cocktail

• 2 tablespoons kosher salt
• 1 tablespoon coriander seeds
• 2 teaspoons black peppercorns
• 2 lemons, quartered
• 1 1/2 pounds large (21 to 24 count) shrimp, peeled and deveined
• Tomatillo-Horseradish Sauce (recipe follows)
• 10 tomatillos, husked and rinsed
• 1 medium red onion, coarsely chopped
• 3 cloves garlic
• 2 jalapeno chiles
• 3 tablespoons canola oil
• Kosher salt and freshly ground black pepper
• 1/2 cup packed fresh spinach leaves
• 3 tablespoons rice wine vinegar
• 1/4 cup prepared horseradish, drained
• 1/4 cup chopped fresh cilantro
• 1 tablespoon honey
• (makes about 2 cups)

1. Fill a medium saucepan with 2 quarts cold water.
2. Add the salt, coriander, peppercorns, and lemon wedges, squeezing the juice into the pot first, and bring to a boil over high heat.
3. Boil for 5 minutes.
4. 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.
5. Drain the shrimp in a colander, place in a bowl, cover, and chill in the refrigerator for at least 1 hour and up to 8 hours.
6. Pour the sauce into short glasses or martini glasses and hang the shrimp on the rims of the glasses, tail ends out.
7. Preheat the oven to 375F.
8. Place the tomatillos, onion, garlic, and jalapenos in a medium roasting pan, toss with the oil, and season with salt and pepper.
9. Roast, stirring occasionally, until the mixture is soft, 25 to 35 minutes.
10. Meanwhile, bring a medium saucepan of salted water to a boil.
11. Have ready a medium bowl filled with ice water.
12. Plunge the spinach into the boiling water and boil for 1 minute.
13. Drain well and transfer to the ice water.
14. Once cool, squeeze out the spinach to remove excess water.
15. Transfer the tomatillo mixture to a food processor, add the spinach, vinegar, horseradish, cilantro, and honey, and pulse until smooth.
16. Season with salt and pepper.
17. Scrape into a bowl, cover, and refrigerate for at least 1 hour and up to 8 hours before serving.
18. Bring to room temperature before serving.

kosher salt, coriander seeds, black peppercorns, lemons, shrimp, horseradish, red onion, garlic, jalapeno chiles, canola oil, kosher salt, fresh spinach leaves, rice wine vinegar, horseradish, fresh cilantro, honey

Taken from www.epicurious.com/recipes/food/views/shrimp-tomatillo-cocktail-382749 (may not work)