Citrus and spice combine in a fresh and zesty sauce for shrimp that can be made entirely ahead. After chopping the fennel for the sauce, reserve the fronds and use them as a garnish for the platter.
1 cup finely chopped fennel (about 1 medium)*
1 cup purchased cocktail sauce
2 tablespoons orange juice
1 1/2 tablespoons lemon juice
1 tablespoon grated orange peel
2 teaspoons grated lemon peel
1 teaspoon ground fennel seeds
1/4 teaspoon lemon-pepper seasoning salt
1/4 teaspoon white pepper
1/4 teaspoon black pepper
2 lb. shelled, deveined cooked large shrimp (21 to 30 count)
Whisk all ingredients except shrimp in large bowl. Add shrimp; toss to coat well. Cover; refrigerate 8 hours or overnight. Serve at room temperature.
TIP *Fennel is a vegetable with a mild anise-like flavor. It has a round base and long fronds, similar to dill, that are used as a garnish.
8 servings
PER SERVING: 130 calories, 1 g total fat (.5 g saturated fat), 18.5 g protein, 12 g carbohydrate, 160 mg cholesterol, 625 mg sodium, 1.5 g fiber