How To Make Pickled Shrimp Toast with Harissa Mayonnaise - Best Recipe | Charleston Magazine

Ingredients

• 1 small bulb fennel, halved, cored, and cut crosswise into about 10 slices
• 1 small carrot, peeled and cut into 1/8-inch thick rounds
• 1 lb. 21/25-count local shrimp, shells on
• 2 Tbs. extra-virgin olive oil
• 1/2 tsp. fennel seed
• 1/2 tsp. coriander seed
• 1/4 tsp. cumin seed
• 1/4 tsp. caraway seed
• Pinch red pepper flakes
• 1 small red onion (about 6 oz.), julienned
• 1 red bell pepper (about 5 oz.), cored and julienned
• 1 large clove garlic, thinly sliced
• 1/4 cup sherry vinegar
• 1/4 cup crisp, dry white wine
• 1 tsp. fresh thyme leaves
• 1 Tbs. kosher salt
• 2 Tbs. tender celery leaves
• 2 Tbs. mint leaves
• 2 Tbs. sunflower sprouts (optional)
• Pinch saffron
• 1 cup mayonnaise, preferably Duke’s
• 1 clove garlic, grated on a microplane
• 3/4 tsp. harissa paste
• Kosher salt and freshly ground black pepper to taste
• 1/4 cup olive oil
• 1/2 loaf sourdough bread, sliced into four 1-inch thick pieces