Garlicky Grilled Shrimp Skewers with Shaved Fennel, Mint & Lemon Salad

Fast, bright, and grill-charred — a total departure from skillet fajitas, with shellfish instead of chicken and a crisp raw salad instead of warm tortillas.

⏱ 35 min · easy · 🍽 serves 4

Ingredients

• 1.5 lb large shrimp (16–20 count), peeled and deveined, tails on
• 6 garlic cloves, finely grated or minced
• 1/3 cup extra-virgin olive oil, plus 3 tbsp for the salad
• 2 lemons (1 zested and juiced for the marinade, 1 juiced for the salad, plus wedges to serve)
• 1 tbsp capers, drained and roughly chopped
• 1/2 tsp red pepper flakes
• 1 tsp flaky sea salt, plus more to finish
• 1/2 tsp freshly ground black pepper
• 2 medium fennel bulbs, trimmed, cored, and shaved paper-thin (fronds reserved)
• 1/2 cup mint leaves, torn
• 1/2 cup flat-leaf parsley leaves, roughly chopped
• 1 tsp apple cider vinegar
• 1 tsp maple syrup
• 8–10 wooden skewers, soaked in water 20 minutes (or metal skewers)

Steps

1. Soak wooden skewers in water for 20 minutes so they don't scorch on the grill.
2. In a bowl, whisk the grated garlic, 1/3 cup olive oil, zest and juice of 1 lemon, chopped capers, red pepper flakes, 1/2 tsp flaky salt, and the black pepper.
3. Pat the shrimp very dry, add to the marinade, and toss to coat. Let sit 15–20 minutes at room temperature — no longer, or the lemon will begin to cure the shrimp.
4. Meanwhile, shave the fennel as thin as possible (a mandoline or steady knife work both fine) and drop it into a bowl of ice water for 10 minutes to crisp. Drain very well and pat dry.
5. Make the salad dressing: whisk the juice of the second lemon, the apple cider vinegar, maple syrup, remaining 3 tbsp olive oil, and 1/4 tsp flaky salt.
6. Heat a grill or grill pan to medium-high and oil the grates well.
7. Thread 4–5 shrimp per skewer, piercing through the tail and the thick end so each lies flat.
8. Grill 2 minutes per side, until pink, opaque, and lightly charred at the edges. Do not overcook — pull them the moment they curl into a loose C.
9. Toss the drained fennel with the mint, parsley, chopped fennel fronds, and dressing. Taste and adjust with salt and lemon.
10. Pile the salad onto a platter, lay the hot skewers over the top, finish with flaky sea salt and a drizzle of the salad dressing, and serve with lemon wedges.