Fenouil Crevettes Cold Cut

  • 10 shelled medium shrimp
  • Juice and zest of ½ lemon
  • Salt
  • 50 ml ( 1,69 oz ) olive oil
  • 5-6 leaves of dill
  • 5-6 lightly crushed fennel seeds
  • ¼ slice of fresh fennel

Blanch the shrimp in boiling water for 1 minute and immediately remove to ice water.

Put the olive oil in a bowl and add the lemon juice, lime zest, salt, freshly ground black pepper, freshly chopped dill and a pinch of granulated sugar and mix with a whisk.

Add the peeled shrimps to this mixture and mix with the sauce.

Add fennel slice on it and serve.

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