Shrimp Salad with Cucumber and Fennel
Ingredients
- 2 pounds small shell-on shrimp
- Kosher salt
- 2 fennel bulbs, sliced crosswise ¼-inch thick, fronds reserved
- 1 English hothouse cucumber, sliced ¼-inch thick
- 1 small red onion, very thinly sliced into rings
- 1 tablespoon finely grated lemon zest
- ¼ cup (or more) fresh lemon juice
- Coarsely ground black pepper
- ⅓ cup olive oil
- ½ cup small dill sprigs
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