Shrimp Tomatillo Cocktail - Cooking by the Book

Ingredients

• Kosher salt
• 1 tablespoon coriander seeds
• 2 teaspoons black peppercorns
• 2 lemons, quartered
• 1 pound large shrimp, peeled and deveined
• 12 tomatillos, husked and rinsed
• 1 large red onion, coarsely chopped
• 3 cloves garlic
• 2 jalapeño peppers
• 3 tablespoons canola oil
• Kosher salt and freshly ground black pepper
• 2 cups fresh spinach
• 3 tablespoon horseradish, drained
• ¼ cup chopped fresh cilantro
• 1 tablespoon honey