Marinated Shrimp-and-Fennel Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1/4 cup extra-virgin olive oil, divided |
1/4 teaspoon kosher salt, divided |
1/4 teaspoon freshly ground pepper, divided |
2 tablespoons chopped flat-leaf parsley |
2 tablespoons thinly sliced green onions |
1 to 2 tablespoons coarsely chopped fresh cilantro |
1 tablespoon fresh lemon juice |
1 teaspoon chopped fresh jalapeño pepper |
12 jumbo fresh shrimp |
6 cups water |
1/4 cup vodka |
1 medium-size fennel bulb, thinly sliced |
2 tablespoons fresh lemon juice |
garnish: cilantro sprigs |
Directions:
1. Stir together 2 tablespoons olive oil, 1/8 teaspoon kosher salt, 1/8 teaspoon pepper, and next 5 ingredients in a medium bowl. Set aside.
2. Peel shrimp, leaving tails intact; devein, if desired. Set aside.
3. Bring water to a boil; dip shrimp in vodka, and add to boiling water. Cook 3 to 5 minutes or just until shrimp turn pink. Drain and plunge into ice water. Drain and pat dry with paper towels. Add shrimp to onion mixture; toss well. Cover and chill 2 hours.
4. Combine fennel, remaining olive oil, salt, and pepper, and 2 tablespoons lemon juice; toss well; cover and chill 2 hours.
5. To serve, spoon fennel mixture onto 2 individual serving plates. Arrange shrimp around fennel; drizzle remaining onion mixture over shrimp. Garnish, if desired.
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