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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.

Ann Taylor Pittman
Recipe by Cooking Light July 2011

Gallery

Credit: Quentin Bacon; Styling: Anghard Bailey

Recipe Summary test

hands-on:
40 mins
total:
8 hrs 43 mins
Yield:
8 servings (serving size: about 1 1/2 cups salad)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel and devein shrimp, leaving tails intact; discard the shells.

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  • 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.

Nutrition Facts

289 calories; fat 12.2g; saturated fat 1.8g; mono fat 7.1g; poly fat 2.1g; protein 35.5g; carbohydrates 8.2g; fiber 1.1g; cholesterol 259mg; iron 4.6mg; sodium 501mg; calcium 109mg.
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