Finalist Arnold Myint's dish, Mediterranean Shrimp Lollipop with Grilled Fennel Chopped Salad, for the Star Challenge, July 4th Cookout, as seen on Food Network Star, Season 11.
Recipe courtesy of Arnold Myint

Grilled Shrimp Skewers with Fennel Chopped Salad

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  • Level: Easy
  • Total: 1 hr 15 min
  • Active: 50 min
  • Yield: 3 to 6 servings
  • Nutrition Info
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Ingredients

Shrimp Skewers:

Fennel Salad:

Directions

  1. For the shrimp skewers: Combine the strained tomatoes, fennel fronds, lemons, brown sugar, cumin, paprika, coriander and 3 tablespoons salt in a large bowl. Add the shrimp and allow to marinate for 30 minutes in the refrigerator.
  2. Prepare a grill for medium-high heat. Thread the shrimp on skewers and grill until pink and opaque throughout, 2 minutes per side.
  3. For the fennel salad: Quarter the reserved fennel bulbs and onion through the roots. Toss with some olive oil in a large bowl to coat. Grill the fennel and onion, turning occasionally, until charred. Let cool slightly then chop into medium dice.
  4. Combine the 3 cups olive oil, vinegar, granulated sugar, cumin and lemon zest in a large bowl. Season with salt and pepper to taste. Add the diced fennel and onion, the cucumbers, bell peppers, parsley and mint and toss to combine.
  5. For serving: Divide the fennel salad among plates and top with the shrimp on the skewers.

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