Stir-Fried Shrimp, Sugar Snaps & Fennel

Ingredients

• 1 tsp. grated fresh ginger
• 1 tsp. grated garlic
• 1 cup thinly sliced fennel (about ¹/₈ inch thick)
• 1 tsp. kosher salt; more to taste
• 2 lb. jumbo shrimp (16 to 20 per pound), shelled and deveined
• 1 lime, sliced into wedges
• 2 Tbs. very thinly sliced fresh mint
• + 3 more ingredients
• • ½ lb. sugar snap peas, trimmed
  • ¼ cup extra-virgin olive oil
  • 2-½ Tbs. fennel seeds, finely ground

Moisten the ground fennel with a few drops of water, just enough so that it adheres to itself slightly when squeezed. In a plastic container with a tight-fitting lid, stir together the moistened ground fennel and olive oil. Seal and refrigerate overnight or up to a week. Before using, warm the oi...

View full recipe at Fine Cooking