1. In a large saucepan, combine half of the fennel with the leek,
garlic, fennel seeds, coriander seeds, black peppercorns, orange
zest, orange juice, white wine, water and 2 teaspoons of kosher
salt and bring to a boil. Simmer over low heat for 20 minutes. Let
cool for 15 minutes.
2. Add the shrimp to the saucepan and cook over low heat until
pink and curled, about 5 minutes. Remove from the heat and let
the shrimp marinate in the warm liquid for 15 minutes. Using a
slotted spoon, transfer the shrimp to a plate. Halve each shrimp
lengthwise and refrigerate until cool. Strain the poaching liquid,
reserving 1 cup.
3. In a small saucepan, boil the reserved poaching liquid over high
heat until reduced to 2 tablespoons, 15 minutes; transfer to a large
bowl and whisk in the oil and vinegar. Season with salt and piment
d’Espelette. Add the cantaloupe, honeydew, frisée, tarragon, shrimp
and the remaining sliced raw fennel. Season the salad with salt
and piment d’Espelette, toss gently and serve. —Daniel Humm
MAKE AHEAD The poached shrimp and dressing can be prepared
up to 1 day ahead; refrigerate separately.
NOTES Piment d’Espelette is a spicy ground red pepper from the
Basque region of France. It’s available at specialty food stores.