Marinated shrimp and vegetable salad

Step 1/4

• ⅔ bulb fennel
• ⅔ onion
• ⅔ zucchini
• ⅔ bell pepper
• 1⅓ cloves garlic
• 1⅓ sprigs rosemary
• 1⅓ sprigs thyme
• 33⅓ ml olive oil

• sealable plastic bag
• cutting board
• knife

Halve fennel, remove stalk, and cut into fine strips. Finely dice onion. Peel garlic. Clean zucchini and bell pepper and cut into bite-sized pieces. Combine vegetables with rosemary, thyme, and some of the olive oil in a plastic bag. Close, shake, and marinate for approx. 20 min.

Step 2/4

• 10 shrimp
• ⅔ tbsp fish spice
• 33⅓ ml olive oil

• sealable plastic bag
• cutting board
• knife

Combine shrimp with fish spice and remaining olive oil in another sealable plastic bag, shake, and marinate for approx. 20 min.

Step 3/4

• 2 tbsp herb vinegar
• ⅔ lemon (juice and zest)
• 1⅓ tsp Dijon mustard
• 1⅓ tsp lemon oil
• salt
• pepper

• small bowl

In the meantime, combine herb vinegar, lemon juice and zest, Dijon mustard, lemon oil, salt, and pepper for the vinaigrette.

Step 4/4

• wok or large sauté pan
• cooking spoon

Sauté vegetables in their marinade for approx. 5 min. Add shrimp and sauté for approx. 3 min. more, or until cooked through. Turn down heat and deglaze with prepared vinaigrette. Toss to combine. Enjoy!

Enjoy your meal!