Quick Fennel Pickled Shrimp (submitted by CSA Member Eva Hericks-Barres.  She made this for us one market day and it was DELICIOUS!)

  • 1lb shell-on medium shrimp (easier to cook)

  • 1/2 medium fennel bulb – thinly sliced

  • 1/2 medium onion – thinly sliced

  • 2 garlic cloves – thinly sliced (Eva used garlic scapes which were delicious)

  • 1/2 chile or jalapeno – seeded & thinly sliced

  • 1/2 cup lemon juice

  • 1/4 cup apple cider vinegar

  • 1/4 cup EVOO (extra-virgin olive oil)

  • 2 Tbsp fennel fronds (or more to taste)

  • Salt and fresh ground black pepper

(1) Cook shrimp in a large pot of boiling, salted water until they turn bright pink/just opaque at the center (ca. 2 minutes). Drain, then rinse under cold running water to cool. Peel and devein (this is the annoying part, but peeled shrimp don’t cook as well!) – tails can be on or off according to personal preference

(2) Combine shrimp, fennel bulb, onion, garlic, chile, lemon juice, vinegar, oil, and fennel fronds in a medium bowl. Season with salt and pepper and toss to combine. Let sit, tossing occasionally, at least 20 minutes.

(3) 3. Serve immediately or fill into Mason jars and refrigerate for up to 3 days.

NOTE:  Serve wtih fresh bread such as ciabatta, sourdough or baguette.