Pickled Shrimp With Fennel Recipe

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Nutrition per serving    (USDA % daily values)
CAL
106
FAT
4%
CHOL
71%
SOD
102%

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Ingredients for 8 servings

1 tablespoon plus 1 1/2 teaspoons kosher salt

2 pounds (21 to 25 count) large shrimp, peeled and deveined

1/2 cup white wine vinegar

1 cup fresh lemon juice (from about 7 lemons)

1 small fresh bird or Serrano chile (green or red), sliced very thin on the bias

1 teaspoon sugar

1 small white onion, thinly sliced

1 small fennel bulb, thinly sliced

1 tablespoon chopped fennel fronds

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