Name: Shrimp Salad With Cucumber and Fennel
Yield: 8 Servings
Ingredients: 2 pounds small shell-on shrimp; Kosher salt; 2 fennel bulbs, sliced crosswise ¼-inch thick, fronds reserved; 1 English hothouse cucumber, sliced ¼-inch thick; 1 small red onion, very thinly sliced into rings; 1 tablespoon finely grated lemon zest; ¼ cup (or more) fresh lemon juice; Coarsely ground black pepper; ⅓ cup olive oil; ½ cup small dill sprigs

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Juco

Poaching the shrimp with their shells on locks in their flavor.

Recipe notes