Ingredients:
6 Portions
- 7 oz red onions, cut into wedges (¼ in.)
- 1 ½ oz red wine vinegar
- 5 – 6 sprigs fresh parsley, leaves only
- 1 ½ oz extra virgin olive oil
- ½ garlic clove
- 1 ½ oz freshly squeezed lemon juice
- ¾ tsp salt, to taste, divided
- ⅛ tsp ground black pepper, to taste
- 10 ½ oz water
- 17 ½ oz fresh raw medium shrimp, peeled, deveined
- 2 lemons, 1 sliced, 1 cut into wedges, to garnish
- 7 oz fennel bulb, thinly sliced, plus fronds, to garnish
- 14 oz cherry tomatoes, halved
- 2 oz baby arugula
Preparation:
- Place a bowl, weigh onion and red wine vinegar, stir to coat and set aside.
- Place parsley, olive oil, garlic, lemon juice, ¼ tsp salt and pepper into mixing bowl and emulsify for 20 sec, transfer to a bowl and set aside. Drain reserved onions through and discard vinegar and set onions aside.
- Weigh the shrimp, add reserved drained onions, season with ½ tsp salt and lemon slices, steam for 10 min. Carefully stir shrimp.
- Add fennel, cherry tomatoes and arugula, toss to combine. Transfer to plates, drizzle with reserved dressing, garnish with fennel fronds and serve cold or at room temperature with lemon wedges.
- nutes (375°F).
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