Marinated Shrimp Salad - cooking recipe

Ingredients

3 lbs large shrimp, unpeeled
3 quarts water
1 cup julienne-cut yellow bell pepper
1 cup thinly sliced fennel bulb
2/3 cup thinly sliced shallot
3 garlic cloves, thinly sliced
1 teaspoon grated lemon rind
1/2 cup fresh lemon juice
1 teaspoon kosher salt
1 teaspoon mustard seeds
1 teaspoon fennel seed
1/2 teaspoon sugar
1/2 teaspoon crushed red pepper flakes
1/3 cup extra-virgin olive oil
4 bay leaves

Preparation

Peel and devein shrimp, leaving tails intact, and discard shells.
Bring water to a boil, and add shrimp, cook 3 minutes, or until shrimp turn pink.
Drain and rinse with cold water.
Place shrimp in a large bowl, and add bell pepper, fennel, shallots, and garlic, and toss to combine.
Combine lemon rind, and the next 6 ingredients (through pepper) in a medium bowl, stirring with a whisk.
Gradually add oil, stirring constantly with a whisk.
Stir in bay leaves.
Combine oil mixtureand shrimp mixture in a large zip-loc plastic bag, toss well to coat.
Seal and marinate 8-24 hours, turning bag occasionally.
Discard bay leaves.