Gamberetti Ragazzi

• 1 12 lbs large shrimp, shelled and deveined
• 2 lemons
• 1 12 lbs peeled deveined jumbo shrimp
• 2 fennel bulbs
• 1 onion, thinly sliced
• 1 red jalapeno chile
• 1 stalk lemongrass
• 4 tablespoons capers, rinsed
• 2 bunches scallions, thinly sliced
• 1 lime, juice of
• olive oil
• salt and pepper

1. Combine the fennel tops, lemon zest, seeds from the inside of the chili and the tougher outer stalks of the lemon grass in a pot with sufficient salted water to cook the shrimp.
2. Bring to a boil.
3. Poach the shrimp until just cooked, drain, and toss with the infused oil and the juice of the lemons and lime while still warm.
4. Adjust the seasonings.
5. Toss the shrimp, capers and scallions.
6. Allow to marinate overnight.
7. Infused Oil:.
8. To make the infused oil warm the olive oil with the thinly sliced fennel bulbs, onion, diced chili and thinly sliced tender part of the lemon grass.

shrimp, lemons, shrimp, fennel bulbs, onion, red jalapeno chile, stalk lemongrass, capers, bunches scallions, lime, olive oil, salt

Taken from www.food.com/recipe/gamberetti-ragazzi-164248 (may not work)