Grilled Shrimp with Fennel

Instructions

1. 1

   Heat your grill to medium-high heat (around 400°F). While it preheats, pat the shrimp completely dry with paper towels and place in a bowl.

   Tip: Dry shrimp will develop better char and won't stick to the grill grates.

2. 2

   In a small bowl, whisk together 3 tbsp olive oil, minced garlic, lemon juice, thyme, salt, pepper, and red pepper flakes. Pour half of this marinade over the shrimp and toss to coat evenly. Let sit for 10 minutes.

   Tip: Reserve the remaining marinade for drizzling at the end.

3. 3

   Brush the fennel halves on both cut sides with the remaining 2 tbsp olive oil and season with salt and pepper. Place cut-side down on the grill and cook for 4-5 minutes until golden brown marks appear.

   Tip: Don't move the fennel too early; let it develop a nice caramelized crust.

4. 4

   Flip the fennel halves and continue grilling for another 3-4 minutes until just tender when pierced with a fork. Transfer to a serving platter.

   Tip: The fennel should be soft inside with charred exterior edges.

5. 5

   Thread the marinated shrimp onto skewers or arrange them directly on the grill grates. Cook for 2-3 minutes per side until they turn opaque and develop light char marks. Do not overcook.

   Tip: Shrimp cooks very quickly; watch carefully to avoid rubbery texture.

6. 6

   Remove shrimp from heat and arrange on the platter with the fennel. Deglaze the grill grates with white wine, scraping up any flavorful bits, then pour this pan sauce over the shrimp and fennel.

   Tip: This adds extra depth of flavor and helps prevent drying out.

7. 7

   Drizzle the reserved marinade over everything and scatter chopped fennel fronds on top for garnish and fresh anise flavor.

   Tip: Serve immediately while everything is hot for the best texture and flavor.