• Course: Appetizer

Ingredients:

• 1 pound peeled and deheaded (uncooked) Maine shrimp (see NOTE; from 2 1/2 to 3 pounds heads-on shrimp)
• 1/4 cup extra-virgin olive oil
• 2 tablespoons freshly squeezed lemon or lime juice (may substitute aged sherry vinegar)
• 2 tablespoons finely chopped flat-leaf parsley or cilantro
• Sea salt
• Freshly ground black pepper
• 1 teaspoon smoked Spanish paprika, Aleppo pepper, piment d'Espelette or ground chili powder
• 3 cups (6 to 7 ounces) arugula
• 1 medium or 2 small fennel bulbs (1/2 to 3/4 pound total)

Directions:

Combine the shrimp, 2 tablespoons of the oil, the citrus juice and the chopped parsley or cilantro in a medium bowl. Sprinkle lightly with salt and black pepper, then add the ground red pepper. Toss to mix well; cover and marinate at room temperature for 30 minutes to 1 hour. (Do not leave longer than 1 hour or the shrimp might become too soft.)

Meanwhile, clean, rinse and dry the arugula, discarding any bits that don’t look good. Arrange the leaves on a serving platter.

Use a mandoline or very sharp knife to shave the fennel bulb, then distribute the shavings over the arugula. If you have the leafy green fronds or fennel tops, chop them coarsely and add to the shrimp marinade.

When ready to serve, dribble the remaining 2 tablespoons of oil over the fennel. Arrange the marinated shrimp, with all their marinade, on top of the fennel. Serve immediately.

NOTE: If you don’t like raw shrimp, poach the peeled shrimp very briefly, not more than 30 seconds, in rapidly boiling water; drain and toss to cool. Then mix with the marinade as above.

Recipe Source:

From cookbook author and food writer Nancy Harmon Jenkins.

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