Summertime Shrimp Taco

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   ["Using a sharp knife or a mandoline (like the one I just got at food52) slice the leeks vertically into 1/8 inch slices. Dry and fry in hot oil (like canola) until brown and frizzled. Remove to paper towels.", "Put about 1/2 cup of farina in a bag and shake the shrimp until sorta coated. Drop them into a pan with enough hot oil to cook them thoroughly. It will take just a few minutes.", "Take large watermelon radish and cut off the root end far enough that the slices will be wide. With a mandolin at the thinest setting, slice the radish into disks.", "THE SAUCE: Mix together purchased (or make your own) ginger chili sauce, a little sriracca hot sauce and a little tamarind paste and blend together. Decide how spicy you like it to be and adjust the proportions accordingly.", "On a large plate, place the watermelon slices so they barely overlap.

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   Place the shrimp in the center.

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   Spoon the sauce over the shrimp.

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   Sprinkle the coriander over the shrimp.

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   Sprinkle some chopped cherries over the shrimp.

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   Sprinkle pepitos over all.

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   Finally, put a big handful of frizzled leeks over the shrimp.", "To serve pick up a radish slice and spoon some shrimp, coriander, pepitos, cherry, sauce and frizzled leeks and eat like a taco with your hands. Or, arrange radish slices on dishes so that each dinner gets their own 2, 3 or ? slices on their own plate. Serve with fresh limes.", "******For meat eaters, I made this recipe using shredded duck confit instead of shrimp.********"]

* Per serving · 4 servings · Values may vary.