Source: Chef Tony Baker, Montrio Bistro, Monterey, CA
Dietary Preferences:
Gluten-Free
Low-Carb
Whole30
Paleo
Ingredients
2 Ocean Mist Farms fennel bulbs
12 large white shrimp
12 slices pancetta bacon
½ red bell pepper, sliced thin
½ red onion, sliced thin
1 lime, juiced
¼ bunch Ocean Mist Farms cilantro, chopped
¼ cup extra virgin olive oil
¼ 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 in 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 thin slices a breeze.
