Grilled Shrimp Skewers with Fennel Chopped Salad
Grilled Shrimp Skewers with Fennel Chopped Salad
- Level: Easy
- Yield: 3 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1212
- Total Fat
- 110
- Saturated Fat
- 15
- Carbohydrates
- 57
- Dietary Fiber
- 9
- Sugar
- 41
- Protein
- 7
- Cholesterol
- 20
- Sodium
- 1280
- Total: 1 hr 15 min
- Active: 50 min
- Level: Easy
- Yield: 3 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1212
- Total Fat
- 110
- Saturated Fat
- 15
- Carbohydrates
- 57
- Dietary Fiber
- 9
- Sugar
- 41
- Protein
- 7
- Cholesterol
- 20
- Sodium
- 1280
- Total: 1 hr 15 min
- Active: 50 min
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.
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