Spiced Shrimp with Tomato Salsa and Avocado Dip
"After dusting shrimp with fennel and ground mustard seeds, Bill Kim sautés them and serves them with a creamy herb dip and a chunky jalapeño-dotted salsa...."
INGREDIENTS
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2 cups yellow cherry tomatoes, halved
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1/3 cup finely diced onion
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1/3 cup finely diced peeled jicama
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1/4 cup finely chopped cilantro
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1 jalapeño—seeded and minced
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2 tablespoons fresh lime juice
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1 large garlic clove, minced
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1/4 teaspoon cumin seeds
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Kosher salt
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2 Hass avocados—pitted and peeled
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1/2 cup lightly packed cilantro leaves
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6 large basil leaves
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2 1/2 tablespoons fresh lime juice
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Kosher salt
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2 pounds shrimp, shelled and deveined
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3/4 teaspoon ground fennel seeds
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3/4 teaspoon ground mustard seeds
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1/2 teaspoon crushed red pepper
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3 tablespoons vegetable oil
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Kosher salt
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