1 cup thinly sliced fennel bulb (about 1 small) |
1/2 cup thinly sliced red bell pepper |
1/4 cup vertically sliced red onion |
2 teaspoons coarse-grain dijon mustard |
2 teaspoons extravirgin olive oil |
2 teaspoons fresh lime juice |
1/4 teaspoon freshly ground black pepper |
1/8 teaspoon salt |
1/8 teaspoon sugar |
6 peeled and deveined jumbo shrimp (about 3/4 pound) |
1 teaspoon olive oil |
1/8 teaspoon salt |
1/8 teaspoon ground red pepper |
1 tablespoon thinly sliced fresh mint |
1 teaspoon grated lime rind |