Saffron Poached Shrimp With Shaved Fennel And Citrus Vinaigrette Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 tablespoon lemon juice

1 tablespoon olive oil

Special equipment: 6-inch bamboo skewers

2 pinches saffron

Fennel fronds, for garnish

1/2 cup extra virgin olive oil

Citrus vinaigrette, recipe follows

1 ripe avocado, sliced

1 tablespoon orange juice

2 bulbs fennel, roughly chopped

Kosher salt, for seasoning

1 tomato, cut in 1/2

1 teaspoon honey

1 grapefruit, sections removed

1 bunch fresh tarragon

1/2 cup white wine vinegar

1 medium bulb fennel, sliced thinly

2 pounds (16/20-count) whole shrimp

Shaved Fennel, recipe follows

Pinch salt

1/2 cup canola oil

Ice, for cooling the shrimp

1 carrot, peeled and roughly chopped

1 Spanish onion, roughly chopped

1 cup white wine

1 bunch fresh basil

8 cups water

1 clove garlic, finely grated

1 teaspoon Dijon mustard

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