Spicy Fennel Shrimp

Serve with Steakhouse Sliders and Mini Steak Fries and Gorgonzola Spinach and Artichokes.


  • 24 colossal size shrimp – big guys – tails on, deveined
  • 2 teaspoons fennel seed
  • 1 teaspoon red pepper flakes
  • Salt and freshly ground black pepper
  • 2 lemons, zested and juiced
  • 4 cloves garlic, grated
  • 1/4 cup extra virgin olive oil (EVOO)


Place shrimp in a bowl and season with fennel, red pepper flakes, lots of salt and pepper, the zest of 2 lemons. Add garlic and oil and use your hands to coat shrimp evenly. Heat a skillet to medium-high and cook shrimp until pink and firm, douse pan with the juice of 2 lemons and serve immediately.

What's Fresh from @RachaelRay

Rachael Ray