Ingredients
3/4 cup champagne vinegar
3 tablespoons fresh lemon juice (from 2 lemons; lemons reserved)
Coarse salt
1/3 cup extra-virgin olive oil
36 medium shrimp (about 1 pound), peeled and deveined, tails left intact
2 small fennel bulbs, very thinly sliced (preferably on a mandoline), fronds reserved
2 small red onions, very thinly sliced (preferably on a mandoline)
4 1/2 cups canned butter beans (from three 15-ounce cans), drained
1 tablespoon finely chopped fresh tarragon
Preparation
Whisk together vinegar, lemon juice, and 2 teaspoons salt in a large bowl. Gradually whisk in oil.
Bring a large pot of water to a boil. Squeeze in remaining juice from lemons, and drop in rinds. Add shrimp and fennel fronds, reserving some for garnish. Simmer until shrimp are just cooked through, about 3 minutes. Transfer shrimp to a plate using a slotted spoon, and pat dry with paper towels. Add to vinaigrette while still warm; toss. Refrigerate until chilled, about 1 hour.
Toss sliced fennel, red onions, beans, and tarragon with shrimp. Refrigerate for at least 1 hour.
Garnish shrimp with reserved fennel fronds before serving.
