3/4 pound large shrimp, peeled and deveined (about 20)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil, divided
1 teaspoon fennel seeds
3 tablespoons fresh lemon juice, divided
1 small bunch watercress, tough stems discarded
1 small fennel bulb, halved, cored, and thinly sliced (about 2 cups)
5 thinly sliced radishes
1/4 cup fresh mint leaves
2 ounces feta cheese, crumbled (about 1/4 cup)
How to Make It
Season shrimp with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat; add shrimp and fennel seeds to pan. Cook until shrimp are opaque, turning often (about 3 minutes). Remove pan from heat; toss shrimp with 1 tablespoon lemon juice.
In a large bowl, combine watercress, fennel, radishes, remaining olive oil, and remaining lemon juice, tossing well.
Divide salad among 4 plates; top each evenly with shrimp, mint, and cheese.