How To Make Saffron Shrimp Salad - Best Recipe | Charleston Magazine

Ingredients

• 2 lbs. large shrimp, peeled and deveined
• 2 Tbs. fennel seeds
• 1/2 cup fresh orange juice
• 2 cups fresh lemon juice
• 10 threads of saffron
• 6 Tbs. extra-virgin olive oil
• 1 large head of fennel with the fronds
• 2 large red bell peppers
• For dressing: 4 Tbs. of the marinade 3 Tbs. extra-virgin olive oil 1 Tbs. red wine vinegar 1 tsp. fennel seeds Salt and pepper to taste
• 4 Tbs. of the marinade
• 3 Tbs. extra-virgin olive oil
• 1 Tbs. red wine vinegar
• 1 tsp. fennel seeds
• Salt and pepper to taste