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Shrimp Salad with Cucumber and Fennel

Name: Shrimp Salad with Cucumber and Fennel
Cuisine: mediterranean
Ingredients: 2 pounds small shell-on shrimp; Kosher salt; 2 fennel bulbs, sliced crosswise 1/4" thick, fronds reserved; 1 English hothouse cucumber, sliced 1/4" thick; 1 small red onion, very thinly sliced into rings; 1 tablespoon finely grated lemon zest; 1/4 cup (or more) fresh lemon juice; Coarsely ground black pepper; 1/3 cup olive oil; 1/2 cup small dill sprigs

A small grocery run gets this on the table.

Ingredients

Steps

Match

directions

1.
Cook shrimp in a large pot of simmering salted water until bright pink and cooked through, about 3 minutes. Drain and let cool.
2.
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.
3.
Salad can be made 4 hours ahead. Cover and chill.

Recipes sourced from Epicurious.com.

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