SERVES 4
DIFFICULTY Easy
INGREDIENTS
FOR THE PRAWNS
2 pounds tail-on jumbo shrimp
5 tablespoons extra-virgin olive oil, divided
2 garlic cloves, minced
1/2 teaspoon dried crushed red pepper flakes
3 tablespoons Herb Saint or Pernod
1 1/2 teaspoon Taste #5 Vegetarian paste
1 tablespoons chopped fennel fronds
Kosher salt and freshly ground black pepper
FOR THE SLAW
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1 tablespoon rice vinegar
1 teaspoon Taste #5 Vegetarian paste
1/4 teaspoon sugar
2 small fennel bulbs, thinly sliced crosswise, plus 1 tablespoon chopped fennel fronds
1 firm, crisp apple Granny Smith, julienned
Kosher salt and freshly ground black pepper
METHOD
FOR THE PRAWNS
- Using a small knife or kitchen shears, butterfly shrimp from tail to base of head, devein, leaving peel and head on
- Heat 3 tablespoons oil in a small saucepan over medium heat. Add garlic and pepper flakes; saute until aromatic just about 30 seconds. Don't over brown or burn the garlic. Transfer to a medium bowl; stir in Herb Saint, Taste #5 Vegetarian paste and fennel fronds. Season with salt and pepper. Add shrimp and toss to coat. Allow to marinate at room temperature for about 30 minutes
- Preheat grill to high heat. Grill prawns until bright pink about 2 minutes per side. Transfer to a plate.
FOR THE SLAW
- Whisk together first 5 ingredients together in a bowl.
- Toss thinly sliced fennel, fennel fronds and apple in dressing to coat.
- Season to taste with kosher salt and freshly ground pepper
TO PLATE
Divide slaw between the plates, top with shrimp and garnish with additional chopped fennel fronds.
