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1 Ratings
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  • 1 star values: 1
Recipe by Coastal Living November 1998

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Yield:
12 servings
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Ingredients

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Directions

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  • Bring 6 cups water to boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink.

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  • Peel shrimp, and devein, if desired.

  • Bake walnuts in a shallow baking pan at 350° for 7 minutes or until toasted. Set aside.

  • Rinse fennel thoroughly. Trim and discard bulb base. Remove and discard outside stalks. Chop 2 tablespoons of stalk, and reserve. Cut bulb crosswise into thin slices.

  • Process lemon juice and next 4 ingredients in a blender until smooth. Turn blender on high; gradually add oil in steady stream.

  • Combine shrimp, walnuts, sliced fennel, lettuce, avocado, and carrot. Add vinaigrette, and toss gently. Sprinkle with reserved chopped fennel.

  • Note: Boston and Bibb are butter lettuces.

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