Recipe courtesy of Arnold Myint
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Grilled Shrimp Skewers with Fennel Chopped Salad
Total:
1 hr 15 min
Active:
50 min
Yield:
3 to 6 servings
Level:
Easy
Total:
1 hr 15 min
Active:
50 min
Yield:
3 to 6 servings
Level:
Easy

Ingredients

Shrimp Skewers:
  • 16 ounces strained tomatoes
  • 2 fennel bulbs, fronds coarsely chopped and bulbs reserved for the fennel salad
  • 2 lemons, sliced 
  • 1 cup firmly-packed brown sugar 
  • 2 tablespoons ground cumin 
  • 2 tablespoons paprika 
  • 1 tablespoon ground coriander 
  • Kosher salt 
  • 12 large shrimp, peeled and deveined 
Fennel Salad:
  • 1 red onion
  • 3 cups olive oil, plus more for tossing
  • 1 1/2 cups Champagne vinegar 
  • 3 tablespoons granulated sugar 
  • 2 tablespoons ground cumin 
  • Zest of 1 lemon
  • Kosher salt and freshly ground black pepper
  • 2 cucumbers, medium dice 
  • 2 red bell peppers, medium dice
  • 1/2 cup fresh flat-leaf parsley leaves, chopped 
  • 1/2 cup fresh mint leaves, chopped

Directions

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.

Prepare a grill for medium-high heat. Thread the shrimp on skewers and grill until pink and opaque throughout, 2 minutes per side.

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.

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.

For serving: Divide the fennel salad among plates and top with the shrimp on the skewers.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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