Poached Shrimp With Honeydew, Radishes, Jicama, And Scallions

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1 piece (3 1/2 inches) peeled fresh ginger

1 tablespoon whole black peppercorns

5 tablespoons fresh lemon juice, divided (from 2 lemons)

3/4 pound (about 12) large whole unpeeled shrimp

1 teaspoon fish sauce

1 tablespoon extra-virgin olive oil

1 piece (5 ounces) honeydew, rind removed, thinly sliced lengthwise

3 radishes, thinly shaved on a mandoline (1/2 cup)

2 large scallions, thinly sliced on the bias (3 tablespoons)

2 ounces jicama, peeled and thinly shaved on a mandoline (1/2 cup)

Coarsely ground pepper

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