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Shrimp Bruschetta with Fennel and Dill Salad

Shrimp Bruschetta with Fennel & Dill Salad

Maison Mirabeau Wine
Prepare the fennel, dill salad first so that it is ready when the bruschetta is finished.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Lunch Dish
Cuisine French
Servings 2 people

Ingredients
 
 

  • 14 oz Large Raw Shrimp deveined
  • 2 garlic cloves thinly sliced
  • large handful of parsley roughly chopped
  • 2 lemons
  • 4 slices of Ciabatta or Sourdough
  • 1 fennel bulb thinly sliced
  • 1 small handful of fresh dill finely chopped
  • Mixed leaves
  • Salt
  • Olive oil
  • butter

Instructions
 

  • Start by preparing your salad, as once the shrimp are cooked, you’ll want to get them out and eat them fairly sharpish! Combine the fennel, dill and mixed leaves in a bowl. Drizzle with olive oil, lemon juice and finish with a nice pinch of salt. Toss well and set aside.
  • Next, bring a pan to medium / high heat and drizzle with olive oil. Add the shrimp, and just as they start to colour, add the garlic and a couple of knobs of butter. Keep tossing the pan until all the shrimp are nice and pink, then remove from the heat, add the juice of a whole lemon and the parsley.
  • Toast the bread and start plating up using the fennel as a base or side salad.
  • Served with a chilled glass of Mirabeau Pure. Enjoy!
Keyword Fennel, Lunch Dish, Salads, Seafood Recipes, Shrimp
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