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