Preparation
10 minutes
Cook Time
8 minutes
Serves
5-6
Cooking Level
Easy
Ingredients
- 1 Pure Flavor® Long English Cucumber, sliced ¼ inch thick
- 1 lb shrimp, shell on
- 1 small fennel bulb, sliced into ⅛ inch thick, some fronds set aside
- 1 small red onion, very thinly sliced
- 1 tbsp finely grated lemon zest
- ¼ cup fresh lemon juice, or more to taste
- Coarsely ground black pepper
- ⅓ cup olive oil
- 2 tbsp small dill sprigs
- Salt, to taste
Directions
Step 1
Cook shrimp in a large pot of simmering salted water until bright pink and cooked through, about 3 minutes. Drain and let cool. Peel and devein shrimp, leaving tail on and place in a large bowl.
Step 2
Add fennel, fennel fronds, cucumber, onion, and lemon juice and toss to combine. Season with salt and pepper. Drizzle with oil and toss to coat.
Step 3
Add dill and lemon zest and toss again; season with more salt, pepper, and lemon juice, if desired.
Step 4
Salad can be made ahead. Cover and chill.
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