Warm Shrimp And Fennel Salad

Ingredients

For the vinaigrette:

• 2 tablespoons sherry vinegar
• 6 tablespoons olive oil
• 1 ½ teaspoons hot mustard

For the shrimp and fennel:

• 1 12-ounce bottle of beer
• 2 cloves garlic, peeled and bruised
• 5 sprigs fresh dill
• Salt and pepper to taste
• 3 tablespoons olive oil
• 3 bulbs fresh fennel, sliced thin and cut into bite-size pieces
• 1 pound shrimp (about 15 medium size), peeled
• 1 teaspoon chopped fresh dill for garnish

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    462 calories; 31 grams fat; 4 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 3 grams polyunsaturated fat; 16 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 25 grams protein; 182 milligrams cholesterol; 362 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 4

Preparation

1. Make the vinaigrette: Combine hot mustard, olive oil and sherry vinegar, taste for seasonings.
2. Pour beer into deep saucepan and add garlic, dill sprigs and dash of salt and pepper. Bring to boil, reduce heat and simmer for l0 minutes.
3. While beer is simmering, heat olive oil in skillet over medium flame and add fennel. Cook fennel for about 7 minutes; it should “sweat” but remain crisp. Remove fennel to warm serving bowl. Keep warm.
4. Drop shrimp in pot with beer, turn heat to high, cover and cook for about a minute. Remove shrimp with slotted spoon, drain well and arrange over fennel. Pour vinaigrette over ingredients. Sprinkle with dill. Toss well, taste for seasoning and serve immediately.

25 minutes