Grilled Shrimp Skewers with Fennel Chopped Salad

• 16 ounces strained tomatoes
• 2 fennel bulbs, fronds coarsely chopped and bulbs reserved for the fennel salad
• 2 lemons, sliced
• 1 cup firmly-packed brown sugar
• 2 tablespoons ground cumin
• 2 tablespoons paprika
• 1 tablespoon ground coriander
• Kosher salt
• 12 large shrimp, peeled and deveined
• 1 red onion
• 3 cups olive oil, plus more for tossing
• 1 1/2 cups Champagne vinegar
• 3 tablespoons granulated sugar
• 2 tablespoons ground cumin
• Zest of 1 lemon
• Kosher salt and freshly ground black pepper
• 2 cucumbers, medium dice
• 2 red bell peppers, medium dice
• 1/2 cup fresh flat-leaf parsley leaves, chopped
• 1/2 cup fresh mint leaves, chopped

1. For the shrimp skewers: Combine the strained tomatoes, fennel fronds, lemons, brown sugar, cumin, paprika, coriander and 3 tablespoons salt in a large bowl.
2. Add the shrimp and allow to marinate for 30 minutes in the refrigerator.
3. Prepare a grill for medium-high heat.
4. Thread the shrimp on skewers and grill until pink and opaque throughout, 2 minutes per side.
5. For the fennel salad: Quarter the reserved fennel bulbs and onion through the roots.
6. Toss with some olive oil in a large bowl to coat.
7. Grill the fennel and onion, turning occasionally, until charred.
8. Let cool slightly then chop into medium dice.
9. Combine the 3 cups olive oil, vinegar, granulated sugar, cumin and lemon zest in a large bowl.
10. Season with salt and pepper to taste.
11. Add the diced fennel and onion, the cucumbers, bell peppers, parsley and mint and toss to combine.
12. For serving: Divide the fennel salad among plates and top with the shrimp on the skewers.

tomatoes, fennel bulbs, lemons, brown sugar, ground cumin, paprika, ground coriander, kosher salt, shrimp, red onion, olive oil, vinegar, granulated sugar, ground cumin, lemon, kosher salt, cucumbers, red bell peppers, parsley, mint

Taken from www.foodnetwork.com/recipes/grilled-shrimp-skewers-with-fennel-chopped-salad.html (may not work)