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Shrimp And Fennel Crostini Recipe

Nutrition per serving    (USDA % daily values)
CAL
59
FAT
2%
CHOL
14%
SOD
10%

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Ingredients for 10 servings

Pinch crushed red pepper

1/2 pound (21 to 25) shrimp, peeled, deveined and cut in 1/2 lengthwise

Extra-virgin olive oil

4 cloves garlic, 3 smashed and 1 whole

1/2 cup dry white wine

1 baguette, cut into 1/2 inch slices on the bias

1 bulb fennel, shaved thin on a Japanese mandolin and tossed with the juice of 1/2 a lemon, 1/4 cup fennel fronds, reserved

Kosher salt

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