Shrimp and Fennel Crostini
Ingredients
- Extra-virgin olive oil
- 4 cloves garlic, 3 smashed and 1 whole
- Pinch crushed red pepper
- 1 bulb fennel, shaved thin on a Japanese mandolin and tossed with the juice of 1/2 a lemon, 1/4 cup fennel fronds, reserved
- Kosher salt
- 1/2 pound (21 to 25) shrimp, peeled, deveined and cut in 1/2 lengthwise
- 1/2 cup dry white wine
- 1 baguette, cut into 1/2 inch slices on the bias
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