Cumin-Coated Wild Shrimp, Manchego & Fennel Salad
Servings 1
Ingredients
- 5-6 whole wild shrimp
- 1/4 fennel bulb
- 1 fennel frond to garnish, chopped
- 1/4 Bermuda (red) onion
- 1 whole garlic clove skin removed, minced
- 2 tbsp hazelnut oil or olive oil
- 1 half Meyer lemon (or regular) juice of
- 5 large leafy greens any kind
- 5 endive leaves
- 1/2 tsp cumin
- salt to taste, (l used Maldon salt flakes)
- cracked pepper to taste
- 5 slices Manchego cheese optional
- 4-5 sprigs cilantro stems removed
Instructions
- Heat medium sauté pan with 1 tbsp hazelnut (or olive) oil over medium-high heat.
- Season wild shrimp with cumin. Once the pan is hot, place seasoned shrimp in the pan.
- Slice Bermuda (known as red) onion and fennel. I used a mandolin to finely slice. Place alongside shrimp in the pan.
- After cooking shrimp for about 2 minutes on one side, flip with tongs and toss onions and fennel.
- Chop garlic finely and place in pan as well. Shrimp should cook 1-2 minutes on the other side. Vegetables should be al dente and garlic golden, remove from heat.
- Assort clean leafy greens and endive on your serving dish. Tong shrimp on top and assort vegetables evenly.
- Drizzle salad with 1 tbsp hazelnut (or olive) oil and fresh squeezed lemon juice. You can use regular lemons, but the Meyer variety will add a divine sweetness.
- Garnish salad with fennel frond and cilantro leaves. Season with salt (I used Maldon flakes) and cracked pepper to your liking.