Source: Chef Tony Baker, Montrio Bistro, Monterey, CA

Ingredients

2 bulbs Fennel
12 large white shrimp
12 slices pancetta bacon
1/2 Red Bell Pepper, sliced thin
1/2 Red Onion, sliced thin
1 Lime, juiced
1/4 bunch Cilantro, chopped
1/4 cup extra virgin olive oil
1/4 Jalapeño, deseeded and chopped

Directions

In a bowl add the Lime juice and olive oil
• Remove the core from each Fennel bulb, and shave*
• Immediately place the Fennel into the Lime juice mixture
• Add the Bell Pepper, Jalapeño, Cilantro and Onion
• Place the shrimp in a hot sauté pan and cook for approx 2 minutes on each side until the pancetta crisps up.
• Top each shrimp with a small spoon of the Fennel slaw and serve

*Tip: instead of a sharp knife try using a mandolin. Mandolins are increasingly popular in cooking shops and they can be used for a variety of tasks and make slicing thin a breeze.