- 2 pounds small shell-on shrimp
- Kosher salt
- 2 fennel bulbs, sliced crosswise 1/4″ thick, fronds reserved
- 1 English hothouse cucumber, sliced 1/4″ thick
- 1 small red onion, very thinly sliced into rings
- 1 tablespoon finely grated lemon zest
- 1/4 cup (or more) fresh lemon juice
- Coarsely ground black pepper
- 1/3 cup olive oil
- 1/2 cup small dill sprigs
- Cook shrimp in a large pot of simmering salted water until bright pink and cooked through, about 3 minutes. Drain and let cool.
- Peel and devein shrimp and place in a large bowl. Add fennel, fennel fronds, cucumber, onion, and lemon juice and toss to combine; season with salt and pepper. Drizzle with oil and toss to coat. Add dill and lemon zest and toss again; season with salt, pepper, and more lemon juice, if desired. Top with more pepper just before serving.
- Salad can be made 4 hours ahead. Cover and chill.