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
How to Make It
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.
Peel shrimp, leaving tails intact; devein, if desired. Set aside.
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.
Combine fennel, remaining olive oil, salt, and pepper, and 2 tablespoons lemon juice; toss well; cover and chill 2 hours.
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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