4 baby fennel, outer leaves and core removed, finely shaved
1/2 red onion, finely sliced
1 cup coriander sprigs, washed and spun dry
1/2 cup mayonnaise
1 tablespoon seeded mustard
grated zest of 1 lemon
1 tablespoon lemon juice
12 medium Yukon gold potatoes, steamed or boiled until fork tender, peeled
1/2 cup olive oil
30 medium-to-large raw shrimp, peeled and butterflied, with tails attached
salt
freshly ground black pepper
chili oil (use recipe that follows or buy prepared)
Toss fennel, onion and coriander in a bowl, reserving a few coriander sprigs. For salad dressing, combine mayonnaise with mustard, lemon zest and lemon juice. Dress salad with mayonnaise combination to moisten. Slice each potato in half. Heat a wide, heavy pan and fry potatoes cut-side down in a little olive oil until the surface has crisped and potatoes have good color and are warmed through.
Season shrimp with salt and pepper and pan fry in same pan until just cooked (once they’re opaque, they’re done).
Chili Oil
4 red chilies, seeded and finely diced
2 cloves garlic, crushed
salt
freshly ground black pepper
juice of 2 lemons
1/2 cup extra-virgin olive oil
Place chilies, garlic, salt, pepper and lemon juice in a bowl and gradually whisk in the olive oil until well blended. Allow to infuse for several hours. Makes half a cup.
To serve salad, place 4 potato halves in the center of each plate and top with 3 shrimp. Arrange salad on top of shrimp. Place remaining shrimp on top. Drizzle a little chili oil over and around. Serves 6.
