Serves 4

Ingredients
1 lb. 16-20 shrimp: peeled, deveined
4 lemons, halved
1 rib celery, cut in half
1/2 yellow onion, cut in half
1 cup dry white wine
1 bay leaf
1/4 cup parsley, chopped
1 fennel bulb, sliced paper thin
1 cup romaine lettuce, shredded
1/4 cup mixed greens
2 tbsp. of Carapelli Il Numerato Extra Virgin Olive Oil
5 Whole peppercorns
Salt and pepper, to taste

Place 4 quarts of water, 1 cup of dry white wine, 3 1/2 lemons, celery, onion, bay leaf, whole peppercorns, salt, and Carapelli Il Numerato Extra Virgin Olive Oil in a large pot. Bring to a simmer. Add shrimp and cook for 6 minutes. Remove, salt to taste and drizzle with Carapelli Il Numerato Extra Virgin Olive Oil. Cool in the refrigerator.

Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the cores and thinly slice the bulbs crosswise using a mandoline.

Combine the romaine lettuce, mixed greens, fennel, and parsley in a bowl. Dress the salad with juice of half a lemon and Carapelli Il Numerato Extra Virgin Olive Oil. Season with salt and pepper and toss with lemon poached shrimp.