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Published July 6th, 2011
Brochette de Crevettes avec Saladeet Fenouille
(Shrimp skewers with salad and fennel)
Photos Susie Iventosch

(For 2 People)
INGREDIENTS
4 branches fresh rosemary
4 jumbo shrimp, uncooked
1/4 bulb fennel, thinly sliced
Mixed baby greens
Dressing
1 Meyer lemon (juice of)
1 teaspoon honey
1/4 cup olive oil
1 teaspoon minced fresh thyme
Salt and pepper, to taste
DIRECTIONS
Prepare salad plates with mixed greens topped with sliced fennel. Mix dressing
in a separate container. Peel and devein shrimp. Skewer each shrimp onto a
rosemary spear. Brush with olive oil and season lightly with salt and pepper.
Grill or pan-sear over medium high heat until just cooked. Serve shrimp over greens
and drizzle dressing over all.

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