Pickled Shrimp and Fennel Salad

Pickled Shrimp and Fennel Salad

• 1 pound cleaned shrimp

• 2 teaspoons In Emily’s Kitchen Signature Spice

• 1 large head of fennel thinly sliced or use a mandolin

• 1/2 onion thinly sliced

• 1 red Fresno Chile thinly sliced

• 2 cloves of garlic thinly sliced

• Juice of 1 lemon should be about 1/4 cup of juice

• 1/4 cup apple cider vinegar

• 1/2 cup olive oil

• 2 teaspoons salt

• 1 teaspoon pepper

Serve with crusty French bread and mayo.

• 1 Persian cucumber thinly sliced (optional)

1. In a large saucepan, add the cleaned shrimp, 2 teaspoons of In Emily’s Kitchen Signature Spice and 2 cups of water.

2. Bring the water to a simmer and cover with a lid. Allow the shrimp to poach in the water for about 4 minutes.

3. Remove the shrimp from the water and place into a separate bowl and place in the refrigerator for 1 hour.

4. In a large bowl, add the lemon juice, apple cider vinegar, olive oil, salt and pepper. Whisk together until combined.

5. Add in the the thinly sliced fennel, onion, cucumber, Fresno Chile and garlic. Taste to see if it needs any more seasoning.

6. Take the shrimp out of the refrigerator and slice the shrimp in half down the middle of the shrimp so you have 2 identical thiner pieces of shrimp. Add to the fennel mixture and give it a stir.

7. Cover and place in the refrigerator for at least 20 minutes before serving.

I love having this shrimp salad with crusty French bread and garlic mayonnaise. You’ll love this dish for the summer!

With love + salt, Emily