8 oz large (20 to 24 per lb) shrimp, shelled and deveined
1/4 teaspoon microplaned or very finely minced garlic
1/4 teaspoon chopped fresh thyme
1/4 teaspoon toasted and ground coriander
1/2 cup extra virgin olive oil
Kosher salt and freshly ground black pepper
4-6 asparagus spears
2 tablespoons Sherry vinegar
1 teaspoon honey
4 oz small carrots, shaved thinly length wise on a mandolin - chilled in ice water for 10 minutes and drained well
6 medium radishes, cut into thin wedges
2 tablespoons dill or fennel fronds
4 ounces arugula
2 boiled eggs, cut in quarters
Place shrimp in a bowl with garlic, thyme, 1/4 teaspoon coriander, 2 tablespoons olive oil, and salt and pepper. Toss together and place in fridge to marinate for 30 minutes.
Heat your grill on medium high. Drizzle 1-2 teaspoons olive oil on asparagus, and season with salt and pepper. Place on grill to cook evenly and char slightly; about 1-2 minutes.
Remove from heat, slice in half, and set aside to cool.
Take shrimp from fridge and grill on both sides, about 30 seconds per side, or shrimp have plumped and turned pink. Remove and set aside to cool.
Whisk together sherry vinegar with honey, and remaining olive oil. Season with salt and pepper.
To assemble salad: Toss together cooled asparagus, shaved carrots, radishes, dill or fennel fronds, and arugula. Drizzle dressing and toss to coat. Season with salt and pepper. Divide between two plates and top with cooled shrimp, and garnish with boiled eggs. Drizzle with remaining dressing and season with additional pepper if desired.