• 1 lb cooked shrimp, shelled
  • 1/2 lemon, juice only
  • 1/2 small fennel bulb, thinly sliced, plus fronds
  • 1/2 cup olive oil
  • 1/2 cup cider vinegar
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/2 tsp Tabasco
  • 1/4 cup capers
  • 2 cloves garlic, finely chopped
  • 1 tsp celery seeds


  1. In a large Mason jar, add the shrimp and squeeze the lemon juice over them.
  2. In a saucepan, add the fennel, oil, vinegar, sugar, salt and Tabasco and bring to a gentle simmer, then switch off the heat. Stir in the capers, garlic and celery seeds. Pour the mixture into the jar over the shrimp. Give it a good jiggle to make sure it’s all covered.
  3. Seal the jar tightly and refrigerate for a minimum of 24 hours, or up to 3 days. Serve chilled, as canapés on skewers or small pieces of toast.