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Shrimp Salad with Cucumber and Fennel Recipe

   
 

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     Shrimp Salad with Cucumber and Fennel

Category   Entrees - Maindishes
Sub Category   None
Servings   8

Ingredients
2 pounds small shell-on shrimp
Kosher salt
2 fennel bulbs, sliced crosswise inch thick fronds reserved
1 English hothouse cucumber, sliced 1/4 inch 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

Instructions
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. Do Ahead- Salad can be made 4 hours ahead. Cover and chill.


Originally Submitted
8/9/2015





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