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Ingredients
4 bay leaves
1 cup julienne-cut bell pepper yellow (3-inch)
0.5 teaspoon pepper red crushed
1 cup fennel bulb thinly sliced
1 teaspoon fennel seeds
3 garlic cloves thinly sliced
1 teaspoon kosher salt
0.5 cup juice of lemon fresh
1 teaspoon lemon rind grated
1 teaspoon mustard seeds
0.3 cup olive oil extra-virgin
0.7 cup shallots thinly sliced
3 pounds shrimp unpeeled
0.5 teaspoon sugar
3 quarts water
Equipment
bowl
whisk
ziploc bags
dutch oven
Directions
Peel and devein shrimp, leaving tails intact; discard the shells.
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.
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.
