Yield: 6 servings. 1 purple onion, halved and thinly sliced 1 fennel bulb, thinly sliced 1 lemon, deseeded and thinly sliced ¾ cup white cider vinegar ½ cup canola oil ¼ cup capers, drained ½ teaspoon celery seeds 1 bay leaf ½ teaspoon salt 1 teaspoon black peppercorns 1 teaspoon hot sauce 2½ pounds medium fresh shrimp, peeled, deveined, and cooked until just beginning to curl Fennel…
2026-05-13
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