Barbecue Shrimp Bagna Cauda with Crudites

• 1 head of broccoli (1 1/2 pounds), cut into 1-inch florets
• 1 head of cauliflower (1 1/2 pounds), cut into 1-inch florets
• 1 fennel bulb (1 pound)halved lengthwise, cored and cut into thin strips
• 8 medium fingerling potatoes
• 8 garlic cloves, finely grated or minced
• 8 oil-packed anchovy fillets, chopped
• 2 sticks unsalted butter
• 1 1/2 cups pure olive oil
• 1 tablespoon coarsely ground black pepper
• 3 rosemary sprigs
• 16 large, unpeeled head-on shrimp
• 4 scallions, cut into 3-inch lengths
• Crusty bread, for serving

1. Bring a large pot of salted water to a boil and fill a large bowl with ice water.
2. Blanch the broccoli and cauliflower until crisp-tender, 3 minutes.
3. Using a slotted spoon, transfer the vegetables to the ice water.
4. Add the fennel to the pot and blanch for 1 minute; transfer to the ice water.
5. Add the potatoes to the pot and cook until tender, 10 minutes; transfer to the ice water.
6. Drain the vegetables and pat dry.
7. Cut the potatoes in half lengthwise.
8. On a surface, using the flat side of a chefs knife, mash the garlic and anchovies to a paste; scrape into a large, deep skillet.
9. Add the butter, oil, black pepper and rosemary; bring to a simmer over moderate heat.
10. Nestle the shrimp into the bagna cauda and cook, turning once, until just pink in spots.
11. Cover and simmer until the shrimp are pink all over, 3 minutes longer.
12. Remove from the heat.
13. Arrange the vegetables, scallions and bread on a platter.
14. Using a slotted spoon, transfer the shrimp to another platter.
15. Pour some of the bagna cauda sauce over the shrimp and the rest into a wide bowl.
16. Serve right away with plenty of napkins.

broccoli, cauliflower, fennel, potatoes, garlic, anchovy, butter, olive oil, ground black pepper, rosemary, shrimp, scallions, crusty bread

Taken from www.foodandwine.com/recipes/barbecue-shrimp-bagna-cauda-crudites (may not work)