SHRIMP AND FENNEL SALAD

SHRIMP AND FENNEL SALAD image

Yield 8 people

Number Of Ingredients 10

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2 pounds small shell-on shrimp
Kosher salt
2 fennel bulbs, sliced crosswise Â¼-inch thick, fronds reserved
1 English hothouse cucumber, sliced Â¼-inch thick
1 small red onion, very thinly sliced into rings
1 tablespoon finely grated lemon zest
Â¼ cup (or more) fresh lemon juice
Coarsely ground black pepper
â cup olive oil
Â½ cup small dill sprigs

Steps:

Cook shrimp in a large pot of simmering salted water until bright pink and cooked through, about 3 minutes. Drain and let cool. Peel and devein shrimp and place in a large bowl. Add fennel, fennel fronds, cucumber, onion, and lemon juice and toss to combine; season with salt and pepper. Drizzle with oil and toss to coat. Add dill and lemon zest and toss again; season with salt, pepper, and more lemon juice, if desired. Top with more pepper just before serving.