Becky brought this dish over for Egg Wars and it was delicious and refreshing. Based on a Cooking Light recipe.
3 pounds large shrimp, unpeeled
3 quarts water
1 cup (3-inch) julienne-cut yellow bell pepper
1 cup thinly sliced fennel bulb
2/3 cup thinly sliced shallots
3 garlic cloves, thinly sliced
1 teaspoon grated lemon rind
1/2 cup fresh lemon juice
1 teaspoon kosher salt
1 teaspoon mustard seeds
1 teaspoon fennel seeds
1/2 teaspoon sugar
1/2 teaspoon crushed red pepper
1/3 cup extra-virgin olive oil
4 bay leaves
1. Peel and devein shrimp, leaving tails intact; discard the shells.
2. Bring 3 quarts water to a boil in a Dutch oven. Add shrimp; cook 3 minutes or just until shrimp turn pink. Drain and rinse with cold water; drain. Place shrimp in a large bowl. Add bell pepper, fennel, shallots, and garlic; toss to combine.
3. Combine rind and next 6 ingredients (through pepper) in a medium bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Stir in bay leaves. Combine oil mixture and shrimp mixture in a large zip-top plastic bag; toss well to coat. Seal and marinate in refrigerator at least 8 hours or up to 24 hours, turning bag occasionally. Discard bay leaves.