Marinated Shrimp-And-Fennel Salad

• 1/4 cup extra-virgin olive oil, divided
• 1/4 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground pepper, divided
• 2 tablespoons chopped flat-leaf parsley
• 2 tablespoons thinly sliced green onions
• 1 to 2 tablespoons coarsely chopped fresh cilantro
• 1 tablespoon fresh lemon juice
• 1 teaspoon chopped fresh jalapeno pepper
• 12 jumbo fresh shrimp
• 6 cups water
• 1/4 cup vodka
• 1 medium-size fennel bulb, thinly sliced
• 2 tablespoons fresh lemon juice
• Garnish: cilantro sprigs

1. Stir together 2 tablespoons olive oil, 1/8 teaspoon kosher salt, 1/8 teaspoon pepper, and next 5 ingredients in a medium bowl. Set aside.
2. Peel shrimp, leaving tails intact; devein, if desired. Set aside.
3. Bring water to a boil; dip shrimp in vodka, and add to boiling water. Cook 3 to 5 minutes or just until shrimp turn pink. Drain and plunge into ice water. Drain and pat dry with paper towels. Add shrimp to onion mixture; toss well. Cover and chill 2 hours.
4. Combine fennel, remaining olive oil, salt, and pepper, and 2 tablespoons lemon juice; toss well; cover and chill 2 hours.
5. To serve, spoon fennel mixture onto 2 individual serving plates. Arrange shrimp around fennel; drizzle remaining onion mixture over shrimp. Garnish, if desired.

extravirgin olive oil, kosher salt, freshly ground pepper, flatleaf, green onions, fresh cilantro, lemon juice, fresh jalapeufo pepper, shrimp, water, vodka, fennel, lemon juice, cilantro sprigs

Taken from www.myrecipes.com/recipe/marinated-shrimp-and-fennel-salad (may not work)