Warm Shrimp And Fennel Salad

• 2 tablespoons sherry vinegar
• 6 tablespoons olive oil
• 1 1/2 teaspoons hot mustard
• 1 12-ounce bottle of beer
• 2 cloves garlic, peeled and bruised
• 5 sprigs fresh dill
• Salt and pepper to taste
• 3 tablespoons olive oil
• 3 bulbs fresh fennel, sliced thin and cut into bite-size pieces
• 1 pound shrimp (about 15 medium size), peeled
• 1 teaspoon chopped fresh dill for garnish

1. Make the vinaigrette: Combine hot mustard, olive oil and sherry vinegar, taste for seasonings.
2. Pour beer into deep saucepan and add garlic, dill sprigs and dash of salt and pepper.
3. Bring to boil, reduce heat and simmer for l0 minutes.
4. While beer is simmering, heat olive oil in skillet over medium flame and add fennel.
5. Cook fennel for about 7 minutes; it should "sweat" but remain crisp.
6. Remove fennel to warm serving bowl.
7. Keep warm.
8. Drop shrimp in pot with beer, turn heat to high, cover and cook for about a minute.
9. Remove shrimp with slotted spoon, drain well and arrange over fennel.
10. Pour vinaigrette over ingredients.
11. Sprinkle with dill.
12. Toss well, taste for seasoning and serve immediately.

sherry vinegar, olive oil, hot mustard, garlic, dill, salt, olive oil, fresh fennel, shrimp, dill

Taken from cooking.nytimes.com/recipes/5398 (may not work)