Ingredients

• 16 ounces strained tomatoes
• 2 fennel bulbs, fronds coarsely chopped and bulbs reserved for the fennel salad
• 2 lemons, sliced
• 1 cup firmly-packed brown sugar
• 2 tablespoons ground cumin
• 2 tablespoons paprika
• 1 tablespoon ground coriander
• Kosher salt
• 12 large shrimp, peeled and deveined
• 1 red onion
• 3 cups olive oil, plus more for tossing
• 1 1/2 cups Champagne vinegar
• 3 tablespoons granulated sugar
• 2 tablespoons ground cumin
• Zest of 1 lemon
• Kosher salt and freshly ground black pepper
• 2 cucumbers, medium dice
• 2 red bell peppers, medium dice
• 1/2 cup fresh flat-leaf parsley leaves, chopped
• 1/2 cup fresh mint leaves, chopped

Instructions

1. For the shrimp skewers: Combine the strained tomatoes, fennel fronds, lemons, brown sugar, cumin, paprika, coriander and 3 tablespoons salt in a large bowl. Add the shrimp and allow to marinate for 30 minutes in the refrigerator.
2. Prepare a grill for medium-high heat. Thread the shrimp on skewers and grill until pink and opaque throughout, 2 minutes per side.
3. For the fennel salad: Quarter the reserved fennel bulbs and onion through the roots. Toss with some olive oil in a large bowl to coat. Grill the fennel and onion, turning occasionally, until charred. Let cool slightly then chop into medium dice.
4. Combine the 3 cups olive oil, vinegar, granulated sugar, cumin and lemon zest in a large bowl. Season with salt and pepper to taste. Add the diced fennel and onion, the cucumbers, bell peppers, parsley and mint and toss to combine.
5. For serving: Divide the fennel salad among plates and top with the shrimp on the skewers.