Offer this garlicky salad as a main-dish option, or set it out for a starter snack. You can reserve some of the feathery fennel fronds for a pretty garnish. Be careful not to overcook the shrimp--you want them just barely done so they won't become tough as they marinate.
3 pounds large shrimp, unpeeled
3 quarts water
1 cup (3-inch) julienne-cut yellow bell pepper
1 cup thinly sliced fennel bulb
2/3 cup thinly sliced shallots
3 garlic cloves, thinly sliced
1 teaspoon grated lemon rind
1/2 cup fresh lemon juice
1 teaspoon kosher salt
1 teaspoon mustard seeds
1 teaspoon fennel seeds
1/2 teaspoon sugar
1/2 teaspoon crushed red pepper
1/3 cup extra-virgin olive oil
4 bay leaves
How to Make It
Peel and devein shrimp, leaving tails intact; discard the shells.
Bring 3 quarts water to a boil in a Dutch oven. Add shrimp; cook 3 minutes or just until shrimp turn pink. Drain and rinse with cold water; drain. Place shrimp in a large bowl. Add bell pepper, fennel, shallots, and garlic; toss to combine.
Combine rind and next 6 ingredients (through pepper) in a medium bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Stir in bay leaves. Combine oil mixture and shrimp mixture in a large zip-top plastic bag; toss well to coat. Seal and marinate in refrigerator at least 8 hours or up to 24 hours, turning bag occasionally. Discard bay leaves.
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