How to Cut Fennel
1 ½ lbs prawns or large shrimp (12 to 15 per pound), peeled and deveined, with tails intact
Salt and pepper to taste
24 to 30 bamboo skewers, soaked in water for at least one hour
30 whole strawberries
1 cup honey pepper vinaigrette
2 cups sliced strawberries
1 large or 2 small fennel bulbs, trimmed and sliced thin
1 TBS mint leaves cuts into thin julienne strips
Sprig of mint
Prepare a very hot fire in a grill. Season the shrimp with salt and pepper. Thread each skewer with 2 prawns and 1 or 2 whole strawberries. Brush the prawns with a small amount of the vinaigrette and place them on the grill. Turn the prawns after 2 minutes, brush them again with the vinaigrette, and continue cooking until the prawns turn pink, about 2 to 3 minutes. Do not over cook*.
Quickly toss together the sliced strawberries and sliced fennel with some of the vinaigrette and spread the mixture over a serving platter. Stir the julienned mint into the remaining vinaigrette. Place the skewers on the bed of fennel and strawberries, spoon the vinaigrette over, garnish with mint sprigs and serve immediately.
Honey Pepper Vinaigrette
3 TBS sherry vinegar
3 TBS balsamic vinegar
¼ cup honey, warmed
1 shallot, minced
3 garlic cloves, minced
2 TBS freshly ground black pepper
1 tsp. kosher salt
¾ – 1 cup mild olive oil
In a medium bowl mix together the vinegars and the honey. Stir in the shallot, garlic, pepper, and salt. Whisk in the ¾ cup olive oil. Taste and add more olive oil if you like.
*Perfectly cooked shrimp should form a “c”, over cooked shrimp will form an “o.”