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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