Peter Piper probably wished he'd picked a peck of these pickled prawns instead of peppers. The poached shrimp are coated in alight vinaigrette, and then tossed with fennel, red onions, and butterbeans, creating a twister on the tongue in taste and texture.



Ingredient Checklist


Instructions Checklist
  • Whisk together vinegar, lemon juice, and 2 teaspoons salt in a large bowl. Gradually whisk in oil.

  • Bring a large pot of water to a boil. Squeeze in remaining juice from lemons, and drop in rinds. Add shrimp and fennel fronds, reserving some for garnish. Simmer until shrimp are just cooked through, about 3 minutes. Transfer shrimp to a plate using a slotted spoon, and pat dry with paper towels. Add to vinaigrette while still warm; toss. Refrigerate until chilled, about 1 hour.

  • Toss sliced fennel, red onions, beans, and tarragon with shrimp. Refrigerate for at least 1 hour.

  • Garnish shrimp with reserved fennel fronds before serving.

Cook's Notes

The fennel-shrimp mixture can be refrigerated for up to 3 hours.