Fennel’s light, fresh licorice notes pair perfectly with seafood. This shrimp salad builds fennel flavor in a poaching broth, a fennel mayonnaise, and folding fresh microgreens into the salad. Serve in a buttered, toasted, split-top hotdog bun piled on top of this week’s salad share greens. Note: you can save yourself some time by buying peeled shrimp. Easy-peel shrimp are split and deveined making peeling, well, easy. Those shells add lots of flavor to the poaching broth.