Shrimp With Vegetables

• 2 tablespoons honey
• 1 cup white wine
• 3 tablespoons white wine vinegar
• 12 cup chicken broth
• 1 pinch saffron
• 1 star anise
• 1 tablespoon coriander seed
• 1 sprig thyme
• 2 bay leaves
• lemon
• 1 dried chili
• 12 mushrooms
• 2 cups cauliflower florets
• 6 baby artichokes, outer leaves removed and trimmed, cut in half lengthwise
• 12 baby carrots, trimmed
• 16 white pearl onions
• 4 baby fennel bulbs, trimmed and cut in half lengthwise (or into quarters if large)
• 12 cup olive oil, plus
• 1 tablespoon olive oil
• 18 teaspoon salt
• 12 shrimp, tail left on, peeled and de-veined
• salt
• pepper

1. In a large skillet combine first 11 ingredients (honey - chile) and bring to a boil over medium high heat.
2. Add vegetables (mushrooms - fennel); reduce heat to a simmer, cover and cook for 10 minutes or until tender.
3. Pour vegetables and liquid into a large bowl.
4. Stir in 1/2 cup olive oil and 1/8 teaspoon salt.
5. Let mixture cool to room temperature (***can be refrigerated at this point and brought back to room temperature before proceding).
6. Season shrimp with salt.
7. Heat remaining 1 tablespoon of oil in skillet and saute over high heat for 2 minutes or until shrimp is pink.
8. To serve: divide vegetables evenly among four plates and top with 3 shrimp per serving.
9. Spoon some of the poaching liquid over each serving and garnish with cracked pepper if desired.

honey, white wine, white wine vinegar, chicken broth, saffron, anise, coriander seed, thyme, bay leaves, lemon, chili, mushrooms, cauliflower florets, baby artichokes, baby carrots, white pearl onions, baby fennel bulbs, olive oil, olive oil, salt, shrimp, salt, pepper

Taken from www.food.com/recipe/shrimp-with-vegetables-285403 (may not work)