Grilled Shrimp Skewers with Fennel Chopped Salad

Name: Grilled Shrimp Skewers with Fennel Chopped Salad
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 3 to 6 servings
Ingredients: 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; 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

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Level: Easy

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

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.