32ozjumbo frozen shrimp, cooked, tail-on, thawedsee notes if you are uncooked frozen, or fresh
5lemons3 cut into thin wheels, and in half again, 2 juiced
4clovesgarlicpeeled and gently smashed
3largefennel bulbscored, bulb portion cut into thin rings and in half again, separated - save top fronds
1/4tspcayenne peppermore to your liking
3pinchesKosher or sea saltto taste
4grindsfresh ground pepperto taste
1/3cupextra virgin olive oil
Thaw the frozen shrimp in a bowl of water for 10-15 min. Drain well and pat dry.
Cut 3 lemons into thin wheels, discarding the ends. Juice the other two lemons. Set aside.
Cut the tops off the fennel, saving aside the fronds. Core the bulbs, and with a sharp knife or mandolin, cut into thin rings, and then cut in half again and separate. Set aside.
Peel and gently smash the garlic cloves with the flat edge of large knife to release their fragrance.
In a large serving bowl, layer shrimp, fennel slices, and lemon wheels.
In a small bowl, whisk together olive oil, lemon juice, fennel seed, garlic salt, and pepper. Add the bay leaves and then pour over everything in the bowl. Gently toss with your hands or two large wooden spoons to coat. Sprinkle fennel fronds and cayenne pepper over the top, stir once more.
Cover with cling wrap and chill in the refrigerator for at least 2 hours or up to 24 hours. Gently stir every few hours along the way when you can.
Before serving, give it all one more big gentle stir and serve. Add a few more fennel fronds for garnish if desired.
If you prefer to use frozen uncooked shell-on shrimp, just blanche them in boiling water for 3 minutes until opaque, put them in a bowl of cold water and peel, leaving the tail on if you like, which I do. By all means if you've got cooked fresh shrimp available, that's fine too!
Copyright 2020 Kirsten Lara Getchell. All Rights Reserved.